La Maison Restaurant is the latest venture of Breton chef Olivier Quenet. If you wanted to find a chef who’d spent most of his working life in Michelin-starred kitchens, I’d guess you’d start by looking in a Michelin-starred restaurant like La Maison. That seems like a reasonable strategy, but if you pursued that train of thought, you’d miss finding Olivier Quenet. The authenticity of La Maison begins with the artwork, works by Leonetto Cappiello, L’oir Dor, and Diable Vent, all sourced from the Paris at Puces market.
In April 2009 he transformed his French cafe and boulangerie, La Maison des Gourmets into a simple yet chic restaurant where he aims to continue his dedication to Irish people eating affordable freshly prepared produce. The menu is a well thought out selection of French dishes, huitre (fresh oysters), plateau de pates du jour, poele de la mer, tarte provençal and cote de boeuf to name but a few of the wonderful choices on offer. As stated on the menu all dishes are prepared fresh and cooked to order by our team of top international chefs.
Upon arrival diners will be welcomed by Tony Kelly, the Maitre d’hotel. His high expectations ensure that the service is impeccable with sparkling glassware and starched linen napkins yet all the while remaining relaxed and friendly. Doisneau photographs line the stairs offering a touch of romance to this relaxed space. On the second level the dining room is light and airy, with sash windows looking out onto the bustling Castle Market Street.
Contact details for La Maison French Restaurant,
15 Castlemarket Street, Dublin 2
Phone : (01) 672 7258
Website : lamaisondublin.com/
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Menu’s for La Maison French Restaurant,
15 Castlemarket Street, Dublin 2
Reviews
Dinner
Lunch
Early Bird Menu
Sunday Lunch & Brunch Menu
Wine Menu
€47.50 Set Dinner
Christmas Lunch Table D’Hôte Menu
ROSS GOLDEN BANNON – SUNDAY BUSINESS POST
Sunday, May 17, 2009
“I was guided by our super-efficient and highly knowledgeable waiter to try the bar en croutte sur sa ratatouille au fenouil (€17.50), which roughly translates as seabass with fennel ratatouille.”
“Never in the history of menu writing has such a modest description been overshadowed by the glorious reality. Feather-light pastry broke softly like fluffs of silk to reveal sea bass a’ point, while the fennel, which had a gentle give, was infused with a shadow of the surrounding, sweetly dark sauce. The chef had not merely cooked this dish; rather, he had transmogrified the ingredients into a haunting culinary experience.”
“There are a lot of very average restaurants out there serving food which I can certainly talk about, and even recommend, without compromising myself. But as a foodie, it is rare to experience the kind of talent and excellence I experienced at La Maison. This was superb food at any price; I’d pay double for it, yet seven of the eight main courses are under €18.”
“Some may know chef Olivier Quenet from Oliver’s Eatery at Vaughan’s Eagle House in the Dublin suburb of Terenure. His quietly-delivered excellence displays a deep knowledge of the French classical canon, pitched to a modern Irish palate.”
“We’ve all been in need of some good news recently, and here it is: head to La Maison for some good food haunting.”
TOM DOORLEY – THE IRISH TIMES (MAGAZINE)
Saturday, May 9, 2009
“And so I lunched. I lunched with my youngest daughter and, when I realised how good La Maison really is, I dragged in my eldest daughter and her friend to eat. It’s that kind of place. It fires you with missionary zeal.”
“La Maison is transformed now that the counter is gone from the old shop. It’s a bright, high-ceilinged room with well-spaced tables, linen table cloths, sparkling glasses and napkins t hat are, in fact, linen glass cloths.It’s simple, comfortable, elegant and cheerful.” ”Roberta’s skillet of seafood (Poêle de la Mer) was huge: a deep frying-pan packed with cockles, mussels, salmon, monkfish (I think) and miscellaneous creatures of the deep all bathed in a lovely, creamy broth, served with a great big slice of toasted sourdough bread.”
“Sarah’s seabass “en croute sur sa ratatouille au fenouil” was actually a pie: beneath a large expanse of proper, home-made pastry, there lurked a very generous chunk of fish which had cooked in the steam from the fennel. Quite splendid.”
“La Maison is owned and run by Olivier of Oliver’s Eatery in Terenure, another restaurant that appears to have its finger on the pulse of the market. Our bill, for four, came to €87. I have a feeling that this little restaurant, because of its honesty and straightforwardness, is going to make a big impression. It’s exactly what we need right now, and if the recession brings us more opportunities to eat like this, it can’t be entirely a bad thing.”
Please Note : All Menus are subject to change.
All our food is prepared fresh daily so please allow cooking time during busy periods
All our food is prepared in a kitchen where nuts are used.
All our beef is 100% Irish
HORS D’OEUVRE
Soupe de poisson crouton et rouille
Fish soup with toast and rouille sauce €7.50
Panier de crudites et ses sauces ( pour 2 personnes )
Basket of assorted raw spring vegetables €14.00
Tomate semi confite et son gazpacho
Marinated beef tomato with fresh gazpacho €8.50
LES SALADES
Traditionnel Nicoise Salade
Nicoise salad, bean, red pepper, egg, red tuna, anchovies, olives, mixed leaf and french dressing €12.50 or €19
Salade de truffe d’été et de bettrave rouge
Summer truffle and beetroot salad €14.50
Salade de fourme d’Ambert et poire au vin rouge
Salad of blue cheese and pear poached in red wine and balsamic dressing €10.50
LES CRUSTACES
Six huitres creuse de Carlingford
Carlingford rock oyster €12
Les cuisses de grenouille beurre a aïl
Frog legs with garlic butter €11.50
Demi homard de Skerries gratine aux herbes
1/2 Lobster from Skerries herb crust gratine €16
Coquille St Jacques au four tout simplement
Oven baked scallops on the shell €13.50
LES ENTREES
Le plateau des Paté maison et ses garnitures
Jamón ibérico (Pata negra) small plate 50g €7 100g with salad €15
Foie gras de canard cuit au torchon et salad de figues
Foie gras terrine with fresh figs salad € 14
Filet de boeuf tartare
Freshly minced Irish Beef fillet with seasoning €12 or €22
Tarte provencale et sa salade de rocket et parmesan
Provencal tarte with rocket salad and parmesan €10.50 or €17.50
LES POISSONS
La poelee de la mer sauce bonne femme
Skillet of fresh fish and shellfish in a white wine sauce €18.50
Cabillaud roti et petit pois a la francaise
Roast cod filet with French style peas and bacon €22
La classique sole meuniere
Pan fried black sole with lemon and capers €33
LES VIANDES
Braisé de poulet à la marocaine et son couscous
Braised chicken moroccan style with couscous €17.50
Pigeon Rôti, Borlotti flagolet,truffe d’été et foie gras
Roast squab Pigeon with Borlotti beans,summer truffle and Foie gras €29.50
Carré d’agneau des montagnes Wicklow a la provencale
Rack of Wicklow lamb with a provencal vegetable stew €32
Cote de Boeuf, Pomme frite et salade verte ( pour 2 personnes )
Rib of Irish Beef with Chunky Chips and green salad 32oz €59
LES GARNITURES
Salade verte, legumes vert, pomme frite, pomme de terre rotie
Green salad, green vegetables, chunky chips, roast potatoes €3.50
LES DESSERTS
L’original cafe liegeois €7
Vanilla ice cream blended with a double expresso
La crème brûlé a la vanille €7
Classic vanilla creme brulee
Iles Flotante, creme anglaise et meringue €7
Floating Island, French custard and soft meringue
Gratin de Fruits rouge 7€
Summer fruits gratin
Tulipe au Fraises de Waterford crème chiboust 7€
Waterford strawberry with chiboust cream
Fondant au chocolat noir, glace a la vanille €7
Soft chocolate cake with vanilla ice cream
La traditionelle tarte tatin a partager a deux €13
Caramelised apple tart, vanilla ice cream for 2 people
Plateau de fromages de Sheridan €10.50
Cheese board from Sheridans
LES VINS A DESSERT
Jurancon, Uroulat 2010 €7.50 le verre
Expressive bouquet with aromas of apricot, mango and exotic fruit. Fantastic balance between sweetness and acidity.
Banyuls Rimage, Pietri-Geraraud 2010 €7.50 le verre
Powerful and intense nose of wild strawberry and raspberry,the palate is rich, velvety and reminiscent of cheery, cacao and red berries jam.
Vin de Porto, Cockburn’s Fine Ruby €6.50 le verre
Monday to Saturday – 12.30pm to 3pm
Please Note : All Menus are subject to change.
All our food is prepared fresh daily so please allow cooking time during busy periods
All our food is prepared in a kitchen where nuts are used.
All our beef is 100% Irish
HORS D’OEUVRE
Le potage du marché €4.50
Soup of the day
Salade Lyonnaise, œuf poché lardon et crouton €7
Mixed leave salad with poached egg and becon
Friture de calamar et légumes croquants €7.50
Crispy calamari with vegetable salad
Boudin noir au pomme et purée mousseline €7.50
French black pudding with apple and mash potatoes
LES PLATS
Omelette frites et salade €11.50
Omelette with chunky chips and salad
Filet de Dorade cuit sur ces légume á la Grecque €14.50
Filet of Sea bream with Greek style vegetables
Confit de canard et pommes de terre sautées €14.50
Duck leg confit with saute potatoes rosemay jus
Onglet de bœuf,pommes frites et sauce a l’échalotte €17.50
Hanger beef cut with chips and lettuce,shallot sauce
recommended to be served medium
LES GARNITURES
Salade verte, Legumes vert, Pomme frite ou Pomme de terre saute €3.50
Green salad, Green vegetables, Chunky chips, Roast potatoes
LES DESSERTS
Traditionnelle Îles Flottante €6
Floating island, french custard and soft meringue
Tulipe au Fraise de Waterford crème chiboust €6.50
Waterford strawberry with chiboust cream
Tarte Tatin €7
Apple tart tatin with vanilla ice cream
3pm to Close Sun to Wed
3pm to 7pm Thurs to Sat
2 Courses €22.00
3 Courses €26.00
HORS D’OEUVRE
Le potage du marche
Soup of the day
Salade Lyonnaise,oeuf poché lardon et crouton
Mixed leave salad with poached egg and becon
Friture de calamar et legumes croquant
Crispy calamari with vegetable salad
Boudin noir au pomme et puree mousseline
French black pudding with apple and mashed potatoes
LES PLATS
Omelette frites et salade
Omelette with chunky chips and salad
Filet de Dorade cuit sur ces légumes á la Grecque
Filet of sea bream with Greek style vegetable
Confit de canard et pommes de terre sautées
Duck leg confit with saute potatoes rosemary jus
Onglet de bœuf pomme frites et sauce a l’échalotte
Hanger beef cut with chips and lettuce, shallot sauce
recommended to be cook medium 2 euro supplement
LES GARNITURES €3.50 each
Salad verte / Green Salad
Legumes vert / Green Vegetables
Pomme frite / Chunky Chips
Pomme de terre saute / Roast Potatoes
LES DESSERTS
Traditionnelle Îles Flottante
Floating island, french custard and soft meringue
Tulipe au fraises de Waterford crème chiboust
Waterford strawberry with chiboust cream
Tarte Tatin
Apple tart tatin with vanilla ice cream
Sunday Brunch – 12.30pm to 5.30pm
Please Note : All Menus are subject to change.
All our food is prepared fresh daily so please allow cooking time during busy periods
All our food is prepared in a kitchen where nuts are used.
All our beef is 100% Irish
HORS D’OEUVRE
Le potage du marche €4.50
Soup of the day
Salade Lyonnaise,œuf poché lardon et crouton €7
Mixed leave salad with poached egg and bacon
Friture de calamar et légumes croquants €7.50
Crispy calamari with vegetable salad
Boudin noir au pomme et purée mousseline €7.50
French black pudding with apple and mash potatoes
LES PLATS
Omelette frites et salade €11.50
Omelette with chunky chips and salad
Filet de Dorade cuit sur ces légumes á la Greque €14.50
Filet of Sea Bream with Greek style vegetable
Confit de canard et pommes de terre sautées €14.50
Duck leg confit with saute potatoes rosemay jus
Onglet de bœuf,pommes frites et sauce a l’échalotte €17.50
Hanger beef cut with chips and lettuce,shallot sauce
recommended to be served medium
LES GARNITURES
Salade verte, legumes vert, pomme frite ou pomme de terre saute €3.50
Green salad, green vegetables, chunky chips, roast potatoes
BRUNCH
Les oeufs benedicte €8.50
Eggs Benedict, Brioche, bacon and Hollaindaise sauce
Les oeufs florantine €8.50
Eggs Florantine, Sour dough bread, spinach and white sauce
Pain perdu au lard €7.50
Classical French toast with crispy bacon
White Wines
La Maison House Wine, Cotes du Luberon 2011
€4.95 Glass, €15 Carafe
Moulin Montarels, Sauvignon Blanc, Languedoc 2012
€5.90 Glass, €23 Bottle
IGT Vin de Pays d’Oc “Vermentino” Dom Provenquiere 2012
€6.90 Glass, €26 Bottle
Domaine Des Anges , Ventoux, Provence 2012
€27 Bottle
Beaujolais Villages”chardonnay” Dom.des Nugues 2012
€31 Bottle
Half Bottles
Chablis Premier Cru, Bourgogne 2010
€32
Saint Aubin Premier cru en Remilly, Bourgogne 2009
€35
Pouilly Fume de Ladoucette, Loire 2008
€37
Rose Wine
Domaine Des Anges, Ventoux, Provence 2012
€29
Sparkling Wine
Prosecco Frizzante, Contarini, N/V
€7.50 Glass, €36 Bottle
Champagne
Louis Roederer Brut €75
1/2 Bottle J.M. Gobillard, Grand Reserve, Brut €40
Dessert Wines
Jurancon, Uroulat 2010
€7.50 Glass, €45 Bottle
Sauternes, Chateau du Levant, France 2009
€37 ( 375ml )
Banyuls Rimage, Pietri – Geraud 2010
€7.50 Glass €45 Bottle
Red Wine
La Maison House Wine, Cotes du Luberon 2010
€4.95 Glass, €15 Carafe
Mas de la Tour, Merlot,
A delicious fruity Merlot with rich berry flavours and velvety tannins
– this wine shows structure, complexity and character.
Mas de la Tour, Merlot
€6.50 Glass, €26 Bottle
Vin de pays du gard ” lombeline ”
€6.50 Glass, €27 Bottle
Chateau de la Condamine, Cuvee Traditionnel, Corbieres, 2011
€31 Bottle
Cotes du Rhone Villages ” Siguargues ” Dom. Montagnette 2012
€32 Bottle
Beaujolais Villages ” Domaine des Nugues 2011
€34 Bottle
Chateau Lestang-May 2010 ( Graves-Bordeaux )
€36 Bottle
Chateau Segonzac, Blaye, Cotes de Bordeaux, 2011
€39 Bottle
Chinon ” Domaine de L’R ” 2011 ( organic )
€41 Bottle
Bourgogne hautes- Cotes de Beaune, Pinot Noir, Chateau de Santenay, 2010
€46 Bottle
Crozes-Hermitage ” domaine des Lises ” 2010
€54 Bottle
Chateau Lyonnat, Lussac-Saint-Emilion, 2008
€59 Bottle
Chateaunneuf-du-Pape, Famille Perrin, 2009
€66 Bottle
Half Bottles
Cote du Rhone, Domaine Martin, 2011
€21
Seconzac Vieilles Vignes 2010 Bordeaux
€25
Pommard Vieilles Vignes, Vincent Girardin, 2009
€35
Where would you get it – ely quality at just €47.50? At ely of course with the ely set menu for €47.50. Impress family or friends with our superb set dinner menu for under €47.50 and fabulous wine list in an intimate Georgian setting. ely. Embellish.
STARTERS
simply soup (v)(c)
always different served with our brown bread or gluten free bread
Irish King scallops (gf)
carrot & coriander remoulade, smoked almonds dressing, curried clams
organic Burren beef carpaccio & quail egg (gf)
summer radish, shaved manchego, green beans, watercress & sherry vinegar dressing
duo of onion & marinated goat’s cheese tart (v)
lamb lettuce
MAINS
28 day dry-aged organic Burren rib-eye (gf)
flat mushroom, hand-cut chips, watercress & marmite butter
organic rack of Burren lamb (gf)
buttered spinach, tomato couscous, shallot & mustard dressing
pan roast monkfish (gf)
ragout of summer vegetables & parsley mash
organic dry aged Burren beef fillet (gf)
foie gras butter, tuffle dauphinoise (€4.50 supplement)
asparagus & Burren wild organic garlic risotto (v)(gf)
DESSERTS
yoghurt Bavarese (gf)
strawberries & fresh mint
chocolate mocha torte (gf)
praline, orange reduction & whipped cream
selection of two cheese (v)
selection of ely ice-creams & sorbets (gf)
selection of macaroons (gf)
3 courses €47.50
please note that this is a sample menu and may be subject to change
Available to parties of 12 persons or more
(c) adaptable for coeliacs, please ask your server (v) vegetarian.
At ely wine bar our menus always reflect the best of fresh, local, seasonal and organic produce where possible. Please bear in mind that some dishes on this menu may change subject to availability of fresh ingredients.
(last updated July 2013)
Christmas Lunch Table D’Hôte Menu €28.00
Available Monday – Wednesday only, ending 11thDecember 2013
Starters
Fire Roasted Parsnip and Carrot Soup (V)
Fire roasted parsnip and carrot soup with cream and parsnip crisps
Fire Duo Fish Cakes
Fire’s naturally smoked haddock and cod fish cakes served with sweet chilli dip
Black Mission Figs with Cashel Blue Cheese
Black mission figs with Cashel Blue cheese wrapped in parma ham with a drizzle of chestnut honey
Char Grilled Glin Valley Irish Chicken Caesar Salad
Char grilled sliced Irish chicken fillet with crisp baby gem leaves, giant croutons, oven roasted pine nuts and parmesan shavings
Main Courses
8 oz Irish Hereford Prime Aged Sirloin Steak (€4 supplement)
Irish Hereford Prime aged 8oz sirloin steak topped with tobacco onions, served with Pont Neuf chips, a baby rocket salad and brandy pepper cream sauce
Glin Valley Irish Turkey Roulade
Roulade of Irish turkey fillet with sausage meat, sage and onion stuffing, decadent mashed potato and finished with a meat jus, buttered brussels sprouts and Jane Russell port and venison chipolatas
Gorgonzola and Walnut Ravioli (V)
Handmade ravioli pasta filled with gorgonzola cheese and walnut, tossed with a blend of sweet peppers, roast cherry tomatoes and white wine, topped with rocket and Masi aged olive oil
Herb Crusted Cod Fillet
Fresh herb crusted cod fillet, in roasted red pepper, chorizo barlotti beans, tomato and olive broth with a crisp pancetta wafer, buttery mash and green beans
Desserts
Homemade Guinness and Brandy Christmas Pudding
Homemade zesty Guinness and Brandy pudding with Glenisk clotted cream and Bushmill’s crème anglaise
Raspberry and White Chocolate Cheesecake
Raspberry and white chocolate cheesecake with fresh raspberries and coulis
Chocolate Pave
Chocolate genoise sponge soaked in Kirsch, topped with rich chocolate mousse and chocolate dust. Served with amarena cherries and a vanilla bean cream, all drizzled with a cherry purée
Bûche de Noel
Bûche De Noel, rolled light chocolate sponge with praline mascarpone filling, amarena cherries and lush chocolate sauce
Tea or Coffee
Sides €3.50 each
Asparagus Tips with Hollandaise Fire’s Sinful Mash Carrot Crush
Green Beans with Bacon Lardons Spinach and Artichoke Gratin Pont Neuf Chips
Please note parties of 6 or more are subject to a 10% discretionary service charge
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