A Celebration of Craftsmanship: Redbreast Whiskey Tasting at Pichet
Fine dining meets fine whiskey at one of the best French restaurants in Dublin
On Sunday 6th July, Pichet hosted an exceptional whiskey-pairing experience in collaboration with Redbreast Irish Whiskey, inviting guests into an afternoon of deep flavour, storytelling, and craftsmanship. The event, aptly titled Quite the Find, was curated to honour Father’s Day and offered a rare opportunity to enjoy five exquisite courses by Executive Head Chef Harry Quinn, each thoughtfully paired with a unique expression from the Redbreast family.
Held in Pichet, one of the best French restaurants in Dublin and a long-standing recipient of the Michelin Bib Gourmand, the event was guided by Redbreast Brand Education and Advocacy Manager Andrew Dickey. With knowledge and charm in equal measure, Andrew led guests through the journey from Redbreast 12 to the coveted 27, sharing insight into each whiskey’s depth and distinction.
This was more than a meal. It was a meeting of two masters in their craft; Pichet, known for its refined yet soulful cooking, and Redbreast, the benchmark of Single Pot Still Irish Whiskey.
Welcome: The Pale Bird
The experience began with a welcome cocktail ‘The Redbreast Pale Bird’, a zesty, complex introduction that set the tone for what was to follow. Fresh and herbaceous with a whisper of spice, it nodded subtly to the Redbreast DNA while preparing the palate for the first pairing.
Course One: Pig’s Head Croquette & Redbreast 12
A comforting yet elevated start, the croquette of pig’s head and black pudding arrived golden and crisp, resting atop a silky smoked celeriac purée and balanced by a dot of date. The whiskey buttermilk sauce added a welcome tang and warmth. Paired with Redbreast 12, the most approachable of the range, the dish sang with harmony. The whiskey’s orchard fruit and soft spice accentuating the sweetness of the date and lifting the richness of the pork.
Course Two: Chicken Liver Parfait & Redbreast Lustau
This dish was one of the standouts. Pichet’s rich signature parfait was elevated by the addition of a whiskey honey gel and poached peach. The toasted house brioche offered crunch, while walnut added a welcome earthiness. Redbreast Lustau, finished in Oloroso sherry casks, was the perfect match. The pairing danced between sweetness and savoury depth, drawing out caramelised notes in both the dish and the dram.
Course Three: Treacle Cured Salmon & Redbreast 15
A bright and elegant course, this beautiful and colourful plate celebrated balance and restraint. Treacle and whiskey cured salmon was delicately placed with sweet crab, a lively horseradish cream, beetroot, and slivers of Granny Smith apple (a favourite of Chef Harry Quinn). Paired with Redbreast 15, the result was vivid and expressive, the whiskey’s nuttiness and spice cutting through the cream while amplifying the salmon’s cure. A fine example of the pairing process at its most nuanced.
Course Four: John Stone Beef & Redbreast 18
Andrew guided guests on to the main course which was was robust and deeply satisfying. A perfectly cooked fillet of John Stone beef, accompanied by meltingly tender glazed beef cheek, was presented with charred grelot onion, seasonal girolles, and crisp pomme dauphine.Paired with Redbreast 18, all dark fruit, toasted oak, this was a lesson in umami and richness. Every component served the whiskey, and vice versa.
Course Five: Apple Tart Fine & Redbreast PX
The finale brought a dessert that was both nostalgic and technically elegant. Harry’s crisp, caramelised apple tart fine paired beautifully with vanilla and puff pastry ice cream, enriched further by a silky whiskey caramel sauce. Served with Redbreast PX which is the newest expression and finished in Pedro Ximénez casks, it was a fitting close. The whiskey’s treacle and fig notes echoed the tart’s sweetness, while the shared warmth and depth left a lasting impression.
A Showcase of Irish Excellence at a Leading French Restaurant in Dublin
From start to finish, Quite the Find delivered on its promise: an afternoon of refined flavour, hospitality, and craftsmanship. It was a testament to what can be achieved when two heritage brands come together with shared purpose. At every table, conversation flowed as freely as the whiskey, with guests clearly relishing not just the food and drink, but the atmosphere created by the Pichet team.
Once again, Pichet affirmed why it remains a cornerstone of fine dining in Dublin. For those searching for a French restaurant in Dublin that understands both flavour and finesse, this was yet another demonstration of its enduring relevance.
For those who missed out, future collaborations are certainly worth watching. Pichet continues to set the standard for fine dining experiences that go beyond the plate.
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Read more about the exquisite Redbreast Whiskey Family, the benchmark of Single Pot Still Irish Whiskey.
Photography by Guilherme Possa.
