Modern Irish restaurant cuisine only scarcely resembles the rustic peasant foods of medieval days. Young chefs have traveled away from and back to their native island, training in between at Michelin starred restaurants and trendy American cooking schools. As a result, you can find indigenous ingredients prepared with French or Asian techniques and a decidedly lighter touch. In the kitchens of the new Irish cuisine, vegetables are never cooked to mush, vinaigrettes are minimal, and flavors fresh and seasonal.
The long-standing traditional dishes, though, still have their place and rightly so. A typical menu always include the Irish trinity of meat, vegetables, and potatoes - a healthy combination that may be served separately or altogether, as in the national dish of Irish Lamb Stew.
Modern Irish restaurant cuisine only scarcely resembles the rustic peasant foods of medieval days. Young chefs have traveled away from and back to their native island, training in between at Michelin starred restaurants and trendy American cooking schools. As a result, you can find indigenous ingredients prepared with French or Asian techniques and a decidedly lighter touch. In the kitchens of the new Irish cuisine, vegetables are never cooked to mush, vinaigrettes are minimal, and flavors fresh and seasonal.