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Food / September 29, 2021

Mae and Chapter One listed in the Michelin Inspectors’ favourite new additions

Food / September 29, 2021

Mae and Chapter One listed in the Michelin Inspectors’ favourite new additions

Words: Emily Mullen

This announcement comes ahead of the annual launch event

Two of the city’s buzziest locations have been listed in the Michelin Inspectors’ favourite new additions. Grainne O’Keefe’s Mae and the joint venture between Chapter One and former Greenhouse head chef Mickael Viljanen, were both included in the favourite additions to this year’s Great Britain & Ireland Guide.

The Michelin Guide wrote that some of those included in the list of the new additions may be included in the MICHELIN Guide distinctions for 2022 which includes- Stars, Bib Gourmands and Green Stars. The organisation encouraged customers to try these locations “before reservations become even harder to secure”.

Making up the list of 10 favourite new additions, the inspectors felt “represent the great variety and choice available to those who love eating out”.

Dish from Mae

Writing of Mae, the Guide said, “Experienced chef Gráinne O’Keefe’s first solo venture is found in the busy Ballsbridge area of the city above the French Paradox wine shop (and is a collaboration with its owners). It makes sense therefore to go for the well-priced wine pairings to accompany the set price menu. Modern, boldly flavoured dishes are produce-led and have an Irish theme: some are homely and comforting, while others are more elaborate and eye-catching. Friendly, efficient service completes the picture.”

Dish from Chapter One by Mickael Viljanen

While the Guide had this to say of Chapter One by Mickael Viljanen, “Having made his name and reputation at The Greenhouse, Finnish-born chef Mickael Viljanen has moved north of the Liffey and now has his name above the door here at Chapter One. He’s taken over the kitchen from Ross Lewis – recipient of our Chef Mentor award in 2021 – who remains a partner in the business. The cooking focuses on prime ingredients and uses classic French techniques to create dishes that offer bold and sometimes quite daring flavour combinations. If you want to see it all up close, then book the Chef’s Table in the kitchen.”

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