Restaurant Patrick Guilbaud has seen its accumulated profits rise by €120,000 in the twelve months to the end of August 2015 in what has proved to be its best year since opening in 1981. The two Michelin star restaurant has seen its financial performance continuously improve over the past few years, with co-owner Patrick Guilbaud describing 2016 as already being “very strong, very steady – it does reflect the economy.”
Financial accounts, filed by Becklock Ltd, show that the restaurant's accumulated profits rose from €444,295 to €564,531 and that its cash pile increased from €274,561 to €371,419 reports the Irish Times.
The restaurant employs 38 people and serves dishes on its 'À La Carte' menu, which can cost up to €130, such as pan-roasted duck foie gras with pineapple and dark rum caramel as well as lobster poached in salted butter with green apple jus.
However, from August 14 until mid-November the restaurant it set to close to accommodate building work being done at the 5-star Merrion Hotel, which will also see Restaurant Patrick Guildbaud's undergo a full refurbishment, from its front of house down to its wine cellar.
