Glossip: See All The Guests At THE GLOSS x Gaggenau Dinner At Chapter One

Guests were treated to an intimate gastronomic experience at Chapter One with Mickael Viljanen

The annual GLOSS x Gaggenau Dinner is an event savoured by those who, quick off the mark, manage to secure one of only 60 hot tickets for this very special occasion at the two-star Michelin spot. Usually held in November, the event was postponed last year due to city centre unrest. The switch to March 2024 did not put a dampener on proceedings, with hosts Mickael Viljanen, Publisher of THE GLOSS, Jane McDonnell, and Editor Sarah McDonnell welcoming guests as Laurent Perrier Brut champagne and canapés were served.

The occasion’s origins began in 2021 – the year Finnish chef Mickael moved south of the Liffey to take over as co-owner and Head Chef of Chapter One, to the address made famous by co-owner Ross Lewis. Both chefs, fans of the Gaggenau premium kitchen brand (built by hand since 1683), were appointed its ambassadors (the brand features in Mickael’s kitchen in his new house).

And, when Chapter One was renovated, a magnificent, sculptural marble-topped installation inset with a Gaggenau induction hob was placed in the centre of the main dining room. It’s a stunning centrepiece and home to the Gaggenau Experience. This is where guests get to view fine dining up close as Mickael performs the finishing touches to the evening’s menu here. We watch closely as he skilfully completes the Jivara Chocolate, Swiss Mountain Vinegar, Olive Oil, Buckwheat, Baguette Ice Cream dessert, intriguing ingredients and intensely delicious. But we are getting ahead of ourselves, dessert was just the proverbial icing on the cake.

At THE GLOSS x Gaggenau Dinner, there is no chance a guest might match the wrong dish with the wrong wine. The menu is a perfect balance of modern and natural flavours. The starter of Scallop Quenelle Glazed in Oxidised Wine, White Asparagus, Smoked Caviar Sauce, paired with a crisp Chilean Sauvignon Blanc is a heavenly dish, and is followed by Aged Fillet of Beef, Morels and Celeriac, Condiment of Passe Crossane Pear & Sarawak Pepper, Sauce Perigourdine, Wild Garlic, served with a Chilean Merlot.

Chapter One’s beautiful interior has a number of separate nooks and crannies off the main space, offering diners a unique experience. There’s the demi-salle, a secret-seeming enclosure for four, or perhaps an intimate six, just off the dining room, where the pleasant hum of the dining room can be enjoyed in private. There’s the chef’s table in the kitchen from where the gastro-curious can watch the performers on the stage – there’s room for six on the velvety green banquette. Here, you can watch the young chefs under Mickael’s direction work away with production-line efficiency. On this particular occasion, Gaggenau’s Maeve McCarey hosted the chef’s table, her guests including interior architect Maria Mc Veigh, interior designer Eoin Lyons, Emma Kelly of Elevate and Minima’s Helen Kilmartin.

Mickael Viljanen and Maria Mac Veigh

As the designer of Chapter One’s beautiful interior, Maria Mac Veigh was able to share the details of the particular interior features and finishes, from the greeny-bronze paint shade on the walls to the variety of natural stone used throughout. The kitchen, aside from the working stainless steel areas, in themselves a thing to behold, is as aesthetically pleasing as the dining rooms, with deep brown walls (yes, inspired by chocolate), a basalt table, oxblood floor and divine forest-like green marble worktops. Maria explained that Chapter One gets a refresh every July when the restaurant closes briefly for a holiday. This year her attention will turn to the transformation of the cloakrooms.

Design is highly valued at Chapter One, an attribute shared by Gaggenau. Next month, Gaggenau returns to the Villa Necchi Campiglio for Milan Design Week, April 16-21, when visitors will see a glimpse to the future with The Elevation of Gravity Experience, highlighting Gaggenau’s focus on masterful craftsmanship. The Villa has been a destination for those in the know since its creation by Piero Portaluppi in 1935. Originally a modern art deco showcase, ornate, classical internal touches were added over the years, making it the epitome of avant-garde and tradition: timeless, everything Gaggenau stands for. Book your time slot here: www.gaggenau.com.

Click into the gallery to see the guests in attendance at THE GLOSS x Gaggenau Dinner at Chapter One…