Dublin foodies, LISTEN UP!
Seventeen years, countless services and more than a few memorable plates later, Pichet is marking a milestone birthday in the way it knows best: by creating something seriously delicious.
The much loved Trinity Street restaurant turns 17 this year, an impressive achievement for any Dublin hospitality venue, and to celebrate, Founder Stephen Gibson and Head Chef Harry Quinn have collaborated on a one off dessert created especially for the occasion.
The result is the ‘Pichet 17th Birthday French Toast’. Think thick-cut brioche soaked in fragrant fig leaf custard, fried in foaming butter until golden and caramelized, then topped with whipped vanilla mascarpone and seasonal Irish strawberries glossed with strawberry syrup, with an extra pour of fig leaf custard on the side.
Rich, nostalgic and unexpected, the dish captures much of what has made Pichet such an enduring part of Dublin dining: French technique, brilliant seasonal produce, generous cooking and a knack for giving familiar dishes a distinctive Irish twist.
Its most unusual ingredient came to the kitchen by chance.
Food and drink photography at Picket, DublinPichet chefs Marin Radev and Oisín McMahon recently returned from travels in Croatia with beautiful fig leaves, inspiring Harry and Stephen to experiment with their delicate, aromatic flavour. Infused into a custard, the leaves became the starting point for the restaurant’s birthday creation.
“We wanted to create something to mark 17 years that felt celebratory, and a little bit playful, but still felt completely like Pichet,” says Head Chef Harry Quinn, who recently made the semi finals of the Craft Guild of Chefs National Chef of The Year 2026.
“French toast has that lovely sense of nostalgia and indulgence, but then we have the seasonal Irish strawberries and this beautiful fig leaf custard, inspired by the leaves Marin and Oisín brought back from Croatia. It’s familiar, but there’s something unexpected about it, and most importantly, it’s just really delicious.”
17 YEARS ON TRINITY STREET
Since opening on Trinity Street in 2009, Pichet has become one of Dublin’s most recognisable and enduring restaurants.
Often described as a Dublin institution, the city centre bistro has built its reputation on French influenced cooking, excellent Irish ingredients, warm hospitality and food people genuinely want to come back for.
Over 17 years, Dublin’s dining scene has changed dramatically around it, while Pichet has remained a constant, evolving its menus and team while staying true to the relaxed, polished bistro style that has defined it from the beginning.
For Founder Stephen Gibson, the anniversary is about the people who have made Pichet what it is.
“With the incredibly tough restaurant scene in Dublin this past decade, reaching our seventeen year milestone is something we’re incredibly proud and grateful for.”
“A restaurant only lasts because of people: the chefs and front-of-house teams who have put so much into Pichet over the years, the producers and suppliers we work with, and the guests who continue to come through the door. To still be here, still evolving and still excited about what we’re cooking after 17 years means a huge amount.”
Paul Sherwood Photographypaul@sherwood.ie Mobile - 00 353 87 230 9096
www.sherwood.ie
Pichet Restaurant, Dublin. Night Time Exterior March 2024
17 YEARS. ONE LIMITED EDITION.
The Pichet 17th Birthday French Toast with Seasonal Irish Strawberries, Whipped Vanilla Mascarpone & Fig Leaf Custard is available now at Pichet, Trinity Street, until 30 September 2026 only.
Created especially for the restaurant’s 17th birthday, once it’s gone, it’s gone.
