In the upmarket south Dublin City, Le Perroquet is a charming restaurant and cocktail bar serving a contemporary fusion of French and Irish-inspired dishes. Offering exceptional value, set menus, new á la carte options, professional and unintimidating service, Le Perroquet is your very own little taste of Paris in Dublin.
In addition to Le Perroquet restaurant in Leeson Street, the restaurant co-owner Frank Devlin said, “we have branched out from our main nest in Dublin 4 to welcome our baby parrot to our Le Perroquet family with the opening of Le “Petit” Perroquet in Wicklow Street, Dublin 2. Unlike its big sister, LPP Wicklow Street will open for brunch, lunch and café culture seven days a week, with the option to dine in or take out.
Young Chef of the Year
I was invited out to La Perroquet by the head chef Chris Fullam to have a chat about his upcoming nomination for the Young Chef of the Year award.
Chris, the young 28-year-old admits that he has always had a major interest in food, and couldn’t see himself doing anything else. While studying in DIT as part of the culinary arts programme Chris was lucky enough to have trained in his craft in the Cliff House Hotel and also Chapter One. After college, worked in the Greenhouse on Dawson Street.
Chris was taken aback by his nomination for the Young Chef of the Year in the Food and Wine magazine awards. Although surprised, he was delighted at his nomination. He appreciated being recognised for his achievements in such prestigious awards.
La Perroquet only opened in late 2019 and had a short run before having to close due to Covid-19 restrictions. Chris talks how Covid-19 ‘hit hard’ when they had to close their doors in March. He and his team opted for a takeaway service like many other restaurants did. He also took the time to restructure the restaurant. The menu and design all changed during this time.
Chatting with Chris, I was amazed by the maturity and what seemed like a lifetime of experience all condensed into a 28-year-old. Chris Fullam is a name to be remembered in the culinary world.