boyne-brasserie-donore-restaruant-magazine-articleThe Boyne Brasserie featured in Yes Chef Magazine, see copy of content below and see copy of article here

Offering what they term ‘French Celtic’ cuisine, husband and wife team Larry and Denise Zaitschek have recently taken over the running of the Boyne Brasserie in County Meath…

Located in Donore village in the beautiful Boyne Valley, and only five kilometres from Drogheda, the Boyne Brasserie has provided Larry Zaitschek with the perfect setting in which to showcase his culinary talents. Having trained as a chef in New York and Paris, he has a passion for fine dining and French cuisine. Further experience was gained on a stay in Ireland and, more recently, he worked in the busy bars and grills of New York city, where wife, Denise (originally from Tullyallen), also worked in management.

At Boyne Brasserie, Larry uses his experience in classic food preparation to highlight the freshness and beauty of each product, complemented by a range of fine wines.

“The menu is essentially traditional French cuisine tailored to our beautiful location in Meath, accenting all of the best produce,” he explains.

The restaurant also has a firm focus on ‘farm to fork’ with the likes of delicious locally produced smoked salmon, cheese and charcuterie.

Steak is one of the house specialities, and as a big fan of Peter Hannan’s Himalayan salt-aged beef, Larry uses top quality produce from Hannan Meats in Moira.

Carnivores are in for a real treat with his grilled hanger steak. Popular in New York and France, Larry has introduced it to Ireland in a classic steak house preparation with creamed spinach and onion rings.

His salt-aged côte de boeuf for two – 1 kilo in weight, on the bone, and served with a great bottle of Côte de Rhone – is also fast becoming a legend.