Laidback Luxury meets Culinary Creativity: THE GLOSS + GAGGENAU gastronomic experience at Chapter One with Mickael Viljanen
The GLOSS x Gaggenau Dinner is an event savoured by those who understand the exciting new era unfolding at Chapter One, which brings together chef patron Mickael Viljanen’s culinary creativity with Ross Lewis’ experience and mentoring expertise.
Readers who managed to secure one of only 60 hot tickets for this very special occasion at the two-star Michelin spot were in for a unique dining experience. The restaurant is aesthetic perfection – plush, great art, wonderful lighting. Held in November, the event is a foretaste of the festive season, with supremely gifted chef Mickael Viljanen, Maitre D’ James O’Brien and publisher of THE GLOSS Jane 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-patron and Head Chef of Chapter One, to the address made famous by Ross Lewis. A big fan of the Gaggenau premium kitchen brand, Mickael was appointed its brand ambassador (indeed, the kitchen at his new home is all-Gaggenau).
And, when Chapter One was re-designed by interior architect Maria MacVeigh, 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 Mickael performs the finishing touches to the evening’s menu.
At THE GLOSS x Gaggenau Dinner, the menu was a perfect balance of modern and natural flavours, with wines selected by sommelier Paul Gartland. Delightful canapés, served with NV Champagne “La Cuvee” Laurent Perrier, were followed by the starter of Langoustine Quenelle, Red Pepper, Caviar, Langoustine sauce accompanied by a distinctive, dry Pouilly Fume, Corty Artisan 2023, from the Loire; its solid mineral finish and fruity charm the perfect match for the intensely delicious langoustine. The delightful milk bread served in baskets by Joe Hogan was the finishing touch, with outstanding attention to detail from start to finish.
The main course, Saddle of Wicklow Sika Deer, Celeriac, Sabacha, Cassis, Sauce Poivrade, was elegant, subtle and striking with a touch of the unexpected in the combination of flavours. The venison was paired with a delicious, rich and intense Tuscan red – Le Mortelle, Botrosecco, 2022. To finish, a Valrhona Azelia Chocolate, Clementine, Kalamansi dessert was accompanied by a glass of Senior Tawny, Nieeport; its brick red tawny appearance and rich flavours the ideal match for the chocolate.
Chapter One is an interesting space with a series of separate nooks and crannies off the main area, offering diners a unique and private experience. There’s the demi-salle, a secret-seeming enclosure for four or perhaps an intimate six, just off the dining room, whose pleasant hum can be enjoyed in the background. There’s the chef’s table in the kitchen from where the gastro-curious can watch the performers on stage – there’s room for six on the semi-circular banquette. Here, you can watch the young chefs under Mickael’s direction work away with production-line efficiency, where surfaces shimmer and stainless steel pans gleam.
THE GLOSS X Gaggenau experience is about appreciation of culinary culture and enjoyment at an exclusive level, elegantly interpreted at Chapter One by Mickael and his team. Very special.
Click into the gallery to see the guests who attended.
Photographer: Conor Healy
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