Sponsored
Join us for an exclusive evening at FIRE Steakhouse & Bar as we celebrate our partnership with Cassidy Wines and Maison Brotte.
On Tuesday, 24th September, enjoy a specially curated 4-course menu by FIRE’s Culinary Director Richie Wilson, perfectly paired with a selection of wines from the Southern Rhône Valley, presented by Maxence Moutet of Maison Brotte.
We are delighted to welcome Maxence Moutet as our guest of honour, who will guide you through the exceptional wine pairings. Each dish, created with local Irish produce, is thoughtfully paired with Maison Brotte wines to enhance and elevate the flavours of the evening.
The event will also include:
🍷 A welcome glass of wine to start the evening
🎤 Entertainment from Luke Thomas upon arrival
✨ A bottle of Bord Elégance to take home
This exclusive dining experience will take place on Tuesday, 24th September from 6.30 pm.
Places are limited, and early booking is advised.
Tickets are €140 and are available to purchase on Eventbrite:
Menu
4-Course Menu
Salmon
Dingle gin cured salmon, yuzu dressing, chive crème fraîche.
Pickled cucumber, air-dried fennel, nasturtium leaves
Paired with
Bord Elegance “Laudun” Côtes-du-Rhône Villages Blanc 2023
Lamb
Salt-aged lamb loin & kidney, broad beans, grain mustard cream
Paired with
Bord Elegance “Laudun” Côtes-du-Rhône Villages Rouge 2022
Beef
Fillet, Salt Aged by Peter Hannan
Rib-Eye, Salt Aged by Peter Hannan
Irish Hereford Prime Sirloin, Garlic & Thyme Marinade
Butter Cèpes, Shallot Petals, Parmesan Polenta, Monkey Gland Sauce
Paired with
Domaine Barville Châteauneuf-du-Pape Rouge 2021
Apples
Roast gala apple, hazelnut praline mousseline, apple sorbet, crisp apple slice
Paired with
Condrieu “Versant Doré” 2022
About: FIRE Steakhouse & Bar
FIRE Steakhouse & Bar is an award-winning Dublin restaurant located on Dawson St.
FIRE’s dining room was originally built in 1864 as the Lord Mayor’s Supper Room and features incredible vaulted ceilings, stained glass windows and a beautiful terrace overlooking the Lord Mayor’s Garden. Today it is the most historical and impressive dining room in Dublin.
At FIRE, we pride ourselves on creating menus that focus on utilising fresh in-season produce to create dishes bursting with a multitude of flavours. We are firmly committed to supporting sustainable local Irish produce and serve the finest selection of award-winning meats and produce Ireland has to offer.
Culinary Director Richie Wilson carefully assembles our food with pride; With over 20 years of experience, Richie brings to FIRE a dedication to Irish produce and artisan producers to create his own ideas of what modern Irish food should be.
About: Richie Wilson
Richie Wilson has been working in the food industry for over 20 years. He trained under some of Ireland’s greatest chefs like Paul Flynn of The Tannery and Kevin Thornton of Thornton’s.
Prior to his current appointment at FIRE Steakhouse & Bar and SOLE Seafood & Grill, he was Executive Chef of The Clyde Court and Ballsbridge Hotels, The Burlington Hotel, The Morrison Hotel and The Hilton Hotel Dublin. He has brought with him his dedication to Irish produce and artisan producers to create his own ideas of what modern Irish food should be.
A native of Artane, Richie Wilson attended St. Joseph’s CBS in Fairview. He trained in professional cookery in Athlone IT and went on to win Professional Chef of the Year winning a Scholarship to Johnston and Wales Culinary Arts University in Rhode Island. Richie has been a regular on daytime television as Chef for The Afternoon Show and The 4 Live Show. He has been a regular guest on 4FM radio shows and a resident Chef for Late Lunch Live on TV3. Along with this Richie was the Host Chef of The Down’s Syndrome Ireland’s Dinner Circle initiative and has been a contributor to a number of charity cookery books.
About: Maxence Moutet
Born thirty-four years ago in Toulouse, Maxence grew up in a family where the love for the land was deeply rooted. His childhood was shaped by a passion for rugby and the delicate flavours of foie gras, reflecting his heritage as the grandson of a butcher and the son of a talented cook. Gastronomy and wine have always been central to his life.
Eager for knowledge, Maxence pursued studies in economics in Toulouse and furthered his education in Denmark and England. His true calling led him to the Faculty of Oenology in Bordeaux, where he earned a specialized master’s degree.
He began his career at Clarence Dillon, representing the prestigious estates of Haut-Brion, La Mission Haut-Brion, and Quintus in France. He then joined the Perrin Family, managing their wines (Beaucastel and Miraval) in the Benelux region from Antwerp.
Currently, Maxence is the Brand Ambassador for Maison Brotte in Châteauneuf-du-Pape. He delights in working with the fifth generation, Benoit and Thibault, and takes great pride in promoting exceptional cuvées such as Bord Elegance, Domaine Barville and Domaine Grosset. Each day, he passionately shares the rich heritage of the vineyards he cherishes.
About: Cassidy Wines
For over 45 years, Cassidy Wines has brought an exceptional portfolio of wines and drinks to the Irish market. Founded in 1977 by Kevin Cassidy, who began by importing wine from Italy, the business quickly gained traction and continues to thrive as a family-owned and managed company. Now operating from a state-of-the-art facility in Dublin’s Citywest Business Campus, Cassidy Wines employs over 30 people across various departments, including Sales, Marketing, and Distribution.
Collaborating with world-class wineries, Cassidy Wines maintains long-standing relationships with suppliers, securing exclusive distribution rights. Their extensive portfolio is carefully curated to ensure quality and value, meeting the expectations of a diverse range of customers. With a company-owned delivery fleet, Cassidy Wines offers comprehensive support and exceptional service across all trade sectors.
