The Market Street Restaurant
When Michael Mee makes a chicken liver pâté, he makes sure that the chicken livers are from Mary Walsh’s superb free-range fowl from Kilkenny. And if he wraps a chicken breast in bacon and serves it with a wholegrain mustard cream, then it is Mrs Walsh’s chicken once again. That’s the sort of perspicacious cook he is, and his classic touch with superb local ingredients brings home timeless food – Atlantic salmon with white wine cream; rump of Comeragh lamb with red wine; black sole with lemon and parsley butter.
How lovely to see a cook so proud to use good Irish cream and butter in his sauces, and with the confidence to cook in such an ageless, classical style, a style that one can never tire of eating and enjoying.
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