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Memories of the glory days of Dobbins: 'if the Provençale was juicy, the jus de gossip was even more so.'

Memories of the glory days of Dobbins: 'if the Provençale was juicy, the jus de gossip was even more so.'
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The New York Times on Dublin's culinary trail: Sophisticated food to complement all that Guinness – The Irish Times

Younger generations of Irish chefs and restaurateurs, along with talented foreign chefs, have been flourishing in the capital

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Revealed: John Brennan's glamping oasis and Michelin magic new to Blue Book in 2024

Estate Of The Nation | Hospitality Ireland

Sean Doyle, new head chef at Liss Ard, on starting out at Restaurant Patrick Guilbaud, and his plans for Liss Ard.

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Adventures on Dublin's Culinary Trail - The New York Times

Local ingredients and new takes on traditional dishes figure prominently on menus created by younger generations of local chefs and restaurateurs, as well as foreign chefs who have made the Irish capital their home.

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