See All The Pictures From THE GLOSS x Gaggenau Dinner at Chapter One - The Gloss Magazine

See All The Pictures From THE GLOSS x Gaggenau Dinner at Chapter One

where fine dining meets immersive theatre – Guests were treated to an intimate gastronomic experience at Chapter One with mickael viljanen and ross lewis …

The annual GLOSS x Gaggenau Dinner is an event savoured by those who, quick off the mark, managed to secure one of only 60 hot tickets for this very special occasion at the two-star Michelin spot. Held in November each year, the event offers a foretaste of the festive season, with hosts Mickael Viljanen and Ross Lewis and publisher of THE GLOSS, Jane McDonnell personally welcoming guests as Laurent Perrier Brut champagne and canapés are 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, were appointed brand ambassadors (indeed, Ross’s kitchen at home is all-Gaggenau – 20 years on everything still works a dream).

Ross Lewis and Mickael Viljanen.

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 fine dining meets immersive theatre as Mickael performs the finishing touches to the evening’s menu here. We watch closely as he skilfully completes a Vin Jaune glaze for the Steamed Mossfield Gouda Soufflé starter, which is served with treacle and Guinness bread. It is intensely delicious. Mossfield Gouda is from Co Offaly, just a hint of the premium Irish ingredients and seasonality that is to come.

Mickael at the marble-topped installation inset with a Gaggenau induction hob.

At THE GLOSS x Gaggenau Dinner, there is no chance a guest might match the wrong starter with the wrong main. The menu is a perfect balance of modern and natural flavours. The soufflé is followed by Roast Saddle of Sika Deer with Pear and Horseradish Condiment, Celeriac, Juniper, Sauce Poivrade. Elegant, subtle and striking, the dish is exciting too – a touch of the unexpected in the combination of flavours. To finish, an Azelia Chocolate, Miso Caramel dessert, served with Salted Milk Sorbet, is accompanied by a glass of perfect Sauternes.

Chapter One is an interesting space with 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, perhaps seven, on the semi-circular banquette. Here, you can watch the young chefs under Mickael’s direction work away with production-line efficiency.

As the evening comes to a close, one guest leans in to claim the restaurant is “the loveliest” in the city. It certainly seemed it might be, with another star heading its way.

Click into the gallery below to see pictures of the guests in attendance at THE GLOSS x Gaggenau Dinner at Chapter One.

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