Talk:Armstrong's Barn

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Egon Ronay

Latest comment: 13 years ago1 comment1 person in discussion

The Egon Ronay Guide awarded the restaurant one star in 1975. This according to the thesis The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history^[1]

This statement is quite problematic, as Paolo Tullio, head chef and owner, states that the restaurant was only opened in 1977. This can be found in several sources. To me it looks that the author of the thesis as made a mistake, but I can not find any usefull information about the Egon Ronay Guide.

As long as this conflict is not solved, I will keep Egon Ronay out of the article. Better incomplete then wrong... Night of the Big Wind (talk) 20:06, 28 June 2011 (UTC)Reply

^ The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Thesis DIT by Mairtin Mac Con Iomaire, 2009. 3 downloadable volumes.. Part 2, p. 348

Robinson

Latest comment: 9 years ago1 comment1 person in discussion

I have moved info about the chef out of the article. This is an article about the restaurant. When we agree that Robinson is to be listed as "Michelin-chef", he can get his own article. But by now he unfortunately fails to qualify for that status. But I agree: it seems that Tullio got the star as a present on the merits of Robinson.

Peter Robinson was mentored by Louis Jammet of Jammet's Restaurant, Dublin, who arranged for his kitchen training in London (Pastoria Hotel, Leicester Square) and Paris (Hotel Le Bristol, Rue Faubourg Saint-Honoré) before commencing studies in Switzerland, where Peter graduated from the Lausanne Hotel School.

In 1977 Peter Robinson, alongside Declan Ryan of the Arbutus Lodge, was admitted to the Échansonnerie des Papes, making them "the first Irishmen to become... keyholders to the cellars of Chateauneuf du Pape".^[1]

I hope you understand. The Banner talk 22:39, 4 October 2015 (UTC)Reply

References

^ "Beaded bubbles and that sort of jazz", Donal Musgrave, The Irish Times, 14 Oct 1977 p.12

Add topic

[1] The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Thesis DIT by Mairtin Mac Con Iomaire, 2009. 3 downloadable volumes.. Part 2, p. 348

[2] "Beaded bubbles and that sort of jazz", Donal Musgrave, The Irish Times, 14 Oct 1977 p.12

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