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Les Gourmandises

Les Gourmandises Review

With a Breton sommelier, Soizic, working the front of the house, and her U.K.- and Dublin-trained Irish husband, Pat Kiely, in the kitchen, you can expect a genuinely interesting eating experience. The restaurant is small, but it has high ceilings, and natural light pours in from an overhead skylight, brightening the quarry-tile floor and red-velvet chairs. Crisp white linen and fresh flowers are typical of Soizic's attention to detail. Pat's training with Marco Pierre White, John Burton Race, and Patrick Guilbaud shows in his mastery of a robust modern French repertoire. Roasted fillet of cod is served with pan-fried foie gras, braised lentils, and sherry-vinegar dressing, while roast pork belly comes with confit potato, black pudding, baked apple, and sage sauce. Good-value set menus are available before 9:30 pm on weekdays and from 6 to 7 pm on Saturdays.

    Restaurant Details

  • Credit cards accepted.
  • Closed Mon., last wk in Aug. No lunch Mon.–Sat. No dinner Sun.
Updated: 04-26-2013

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