Guillaume Lebrun
Encyclopedia
Guillaume Lebrun is a French
head chef in the Michelin starred Restaurant Patrick Guilbaud
in Dublin, Ireland
.
He was born in rural France, as son of a baker
. He wanted to do something with food later in life but taking over the bakery was impossible, due to an allergy to flour
. So he started training to become chef. Starting from the bottom, he learned and worked his way up to a two-starred restaurant in Paris
. Then he got his lucky break and came in contact with Patrick Guilbaud
, who at that time was looking for a chef for his new restaurant in Ireland.
In 1981 Lebrun arrived in Dublin to work in Restaurant Patrick Guilbaud. There he had a difficult start, but Guilbaud prevented him from leaving so he stayed to the present day (2011).
Lebrun's signature dishes include the Lobster Ravioli, Roast Challans Duck for two, Assiette Gourmande au Chocolat.
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
head chef in the Michelin starred Restaurant Patrick Guilbaud
Restaurant Patrick Guilbaud
Restaurant Patrick Guilbaud is a restaurant in Dublin in Ireland. It is a quality restaurant that was awarded one Michelin star in the period 1989–1995 and two stars in the period 1996–present Egon Ronay Guide awarded the restaurant one star in the period 1983–1985 and 1987...
in Dublin, Ireland
Republic of Ireland
Ireland , described as the Republic of Ireland , is a sovereign state in Europe occupying approximately five-sixths of the island of the same name. Its capital is Dublin. Ireland, which had a population of 4.58 million in 2011, is a constitutional republic governed as a parliamentary democracy,...
.
He was born in rural France, as son of a baker
Baker
A baker is someone who bakes and sells bread, Cakes and similar foods may also be produced, as the traditional boundaries between what is produced by a baker as opposed to a pastry chef have blurred in recent decades...
. He wanted to do something with food later in life but taking over the bakery was impossible, due to an allergy to flour
Flour
Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
. So he started training to become chef. Starting from the bottom, he learned and worked his way up to a two-starred restaurant in Paris
Paris
Paris is the capital and largest city in France, situated on the river Seine, in northern France, at the heart of the Île-de-France region...
. Then he got his lucky break and came in contact with Patrick Guilbaud
Patrick Guilbaud
Patrick Guilbaud is a French professional chef residing in Ireland and the proprietor of that country's most award winning restaurant, the self-titled Restaurant Patrick Guilbaud...
, who at that time was looking for a chef for his new restaurant in Ireland.
In 1981 Lebrun arrived in Dublin to work in Restaurant Patrick Guilbaud. There he had a difficult start, but Guilbaud prevented him from leaving so he stayed to the present day (2011).
Lebrun's signature dishes include the Lobster Ravioli, Roast Challans Duck for two, Assiette Gourmande au Chocolat.
Personal
- Lebrun is not a celebrity chef like many other Michelin starred chefs. He believes that chefs should be invisible.
- His hobbies are pigeon shootingShootingShooting is the act or process of firing rifles, shotguns or other projectile weapons such as bows or crossbows. Even the firing of artillery, rockets and missiles can be called shooting. A person who specializes in shooting is a marksman...
and buying paintings. - Lebrun is married to an Irish woman and has three bilingual children.