Chef’s Table at HOUSE Restaurant
Chef’s Table at HOUSE
A Michelin-Starred Food & Wine Experience | Thursday, 22 October 2026
An Evening of Exceptional Food & Wine at HOUSE
Join us at HOUSE Restaurant for a special Chef’s Table food and wine experience, bringing together a seasonal nine-course tasting menu and carefully considered wine pairings for one exceptional evening at Cliff House Hotel.
Created around the produce and flavours of the season, the menu takes guests through a series of dishes showcasing the distinctive style of Michelin-starred HOUSE. Each course is complemented by a wine pairing chosen to enhance the flavours on the plate and bring another dimension to the experience. Winemakers Lionel Gosseaume and Justine Baudry will join us for the evening, personally introducing their wines and sharing the stories, terroir and craftsmanship behind the pairings.
With limited places available, this intimate Chef’s Table offers a rare opportunity to experience HOUSE at its most creative, while discovering the wines alongside the people who make them.
Event Details
Date & Time: Thursday, 22 October 2026 | 6:30 pm
Venue: HOUSE Restaurant, CLIFF House Hotel
Hosted by: Wine Producers Justine Baudry and Lionel Gosseaume | HOUSE Head Chef Reinis Vidins
Price: €199 per person
Includes: Wine pairing with each course
To Book
Places are limited and early booking is advised.
Contact us on +3532487800 or email Claire Lynch on clynch@cliffhousehotel.ie
Please note that advance booking, and payment is at the time of reservation, is required.
The Chef’s Table Experience
The evening begins with HOUSE snacks and freshly baked bread before moving through a menu that celebrates outstanding Irish ingredients, seasonality and a strong sense of place.
Atlantic scallop is served with Ardmore onions, Iberico paletta and sea herbs, paired with Sauvignon Blanc “Au Fil de l’Eau” from Domaine Justine Baudry.
Pappardelle ripiene with buffalo milk ricotta, butternut squash and sage follows, accompanied by Rosé de Loire “Les Galipettes” from Lionel Gosseaume.
Co. Donegal cod with vanilla, Galway Bay mussels and chanterelles is paired with Lionel Gosseaume’s Cheverny Blanc, before a richer main course of wild venison with Irish cabbage, smoked sausage and Hunter’s Pie, accompanied by Climat N°3 Old Malbec.
Following a HOUSE pre-dessert, the evening concludes with honey cake, quince jam, Irish honey and linden tree ice cream, paired with Crémant de Loire, before HOUSE petits fours.
Meet the Winemakers
Joining us for this special Chef’s Table evening are wine producers Justine Baudry and Lionel Gosseaume, who will personally present their wines and share the stories and terroir behind each pairing.
Justine Baudry
Justine Baudry comes from four generations of winemakers in Chinon. After gaining experience with acclaimed producers in France and internationally, she established her own domaine in Montrichard, Touraine, where she focuses on producing wines that express the distinctive character and terroir of the Loire Valley.
Lionel Gosseaume
Lionel Gosseaume’s 35-hectare vineyard lies between the Loire and Sologne, amid the celebrated châteaux of the Loire Valley. Lionel grew up on the family estate, where the oldest vines were planted by his grandfather in 1957. Today, he and his team are dedicated to expressing the distinctive terroir of Oisly, where Sauvignon Blanc thrives and produces characterful Touraine wines.
Together with Justine Baudry, Lionel will guide guests through the wines selected for the evening, bringing an added sense of place and provenance to the Chef’s Table experience.
Dine & Reside
Turn dinner into an autumn escape by staying overnight at Cliff House Hotel. Set high above Ardmore Bay, the hotel offers the perfect setting to reside a little longer, with sea views, coastal walks and time to unwind at Well by the Sea.
Guests attending the event can enjoy a special rate for Bed & Breakfast, allowing you to fully savour your evening and wake to the sight and sound of the sea the next morning.
Places are limited and early booking is advised.
