An epicentre of contemporary Parisian culture and creativity in Dublin on Rue Dawson...
Once home to French soldiers and British Commanders, a manufacturing hub and a clerical club, a doctor's surgery and a bicycle shop, a piano warehouse and an automobile showroom... even the Irish Government took up residence at 39-40 Dawson St. This is an address that has always embraced change and those that want to create something new within its walls. Cafe en Seine has recently undergone change. You'll taste the difference in the menu. Providence in every ingredient and a fusion of flavour on every plate.
Head Chef Tony has embraced everything that's great about French cuisine and reimagined it to create a menu that's delicious, inspiring and totally tempting.
Classics like beef bourguignon, have been transformed with Tony's expert touch. He takes beef cheeks and cooks them until they melt. Then with that wonderfully tender meet he makes a ballotine and gently poaches it. To serve he plates soft and creamy mash and drizzles the succulent ballotine with the richest most delicious jus.
Tony's presentation is very visual. His food doesn't just taste amazing. For him the plate is the canvas. The food is the paint. It's a style that is evident in every dish that leaves his kitchen.
His Brioche Poulet is an homage to French Louisiana and with its firey red glaze it's unlike any chicken burger you've had before. But this is a menu with lots of surprises. Hailing from New Zealand, you'll see some of that influence on the plate. 'Hoky poky' ice cream becomes a sweet indulgent dust on his sublime cooked chocolate pudding and his creme brûlée is served with homemade ginger biscuits. Put simply, he takes what's brilliant about French cooking and injects a little bit of himself along with other inspirations from around the world to create dishes that are delightfully and uniquely Café En Seine.
Note: Map is an approximate indication ONLY. Please contact Cafe en Seine for directions and precise location prior to your visit.