Café en Seine is unmatched when it comes to style and easy sophistication. A little bit of Paris right here in Dublin. It’s like one bustling neighbourhood with many vibrant spaces and on Friday nights they all come alive with Bon Bon… a sweet treat that rings that weekend starting bell.
Bon Bon is all about indulging your sweeter side. Expect lots of vocals and arms in the air moments! A female friendly mix of soul, funk, new wave/80s synth pop, disco, some house classics, modern electronica and a smattering of unexpected delights mixed together in a fun way. Maybe a Dimitri From Paris re-edit or a Chic classic, something everyone knows and everyone loves! Tunes to amplify that Friday feeling and get the party started. C’est chic… c’est fantastique!
And on Fridays our drinks match the vibe. Try one of our sparking signature cocktails and let the weekend celebrations begin... mais oui!
Café En Seine is having a renaissance in its food too. Head Chef Tony has embraced everything that’s great about French cuisine and reimagined it to create a menu that’s delicious, inspiring and totally tempting.
Classics like beef bourguignon, have been transformed with Tony’s expert touch. He takes beef cheeks and cooks them until they melt. Then with that wonderfully tender meet he makes a ballotine and gently poaches it. To serve he plates soft and creamy mash and drizzles the succulent ballotine with the richest most delicious jus.
These lesser known cuts mean Tony and his team have to put a lot more into the cooking. But for you and me, that means much more flavour on the plate.
Tony’s presentation is very visual. His food doesn’t just taste amazing. For him the plate is the canvas. The food is the paint. It’s a style that is evident in every dish that leaves his kitchen.
His Brioche Poulet is an homage to French Louisiana and with its firey red glaze it’s unlike any chicken burger you’ve had before. But this is a menu with lots of surprises. Hailing from New Zealand, you’ll see some of that influence on the plate. ‘Hoky poky’ ice cream becomes a sweet indulgent dust on his sublime cooked chocolate pudding and his creme brûlée is served with homemade ginger biscuits (just like granny used to make).
Put simply, he takes what’s brilliant about French cooking and injects a little bit of himself along with other inspirations from around the world to create dishes that are delightfully and uniquely Café En Seine.
Oh and did I mention… Tony and his team make all their pastries fresh each and every morning. For breakfast, lunch and dinner, your taste buds will agree… C’est Magnifique!
An epicentre of contemporary Parisian culture and creativity in Dublin on Rue Dawson… MAIS OUI!
Once home to French soldiers and British Commanders, a manufacturing hub and a clerical club, a doctor’s surgery and a bicycle shop, a piano warehouse and an automobile showroom… even the Irish Government took up residence at 39-40 Dawson St. This is an address that has always embraced change and those that want to create something new within its walls. Right now, it begins again.
There’s a revival happening at Café En Seine just as there is in the city from which we take our inspiration. Paris has never been more alive with music, art, fashion and fresh ideas. Now under new ownership, our ambition is to be just as vibrant. It’s a reinvention that brings us back to the very essence of what Café En Seine is all about and for you there’s a lot to look forward to.
You’ll taste the difference in our menu. Providence in every ingredient and a fusion of flavour on every plate. You’ll enjoy it in our drinks. Fine wines, vintage bubbles, seasonal signature drinks with a Parisian edge and all the cocktails you can imagine, each mixed with flair. And you’ll feel it in the atmosphere as we launch exclusive new events each and every quarter.
It begins this March with a new club night on Thursdays called Republique. With Christian Homan in the hot seat the night promises Paris chic mixed with Chelsea cool, and the eccentricities of LA, San Francisco and NYC all rolled up into a melting pot of vibrant party-like fun!
In March, Friday nights are set to get sweeter as we launch Bon Bon with Claire Beck. It’s a night for indulging your sweet side with a mix of disco/nu disco, funk, 90s house classics, soul, 80s synth pop/new wave and a smattering of unexpected delights to put a massive smile on your face.
This is just the start. With exciting collaborations in art, fashion, music and food to be unveiled throughout the year, don’t miss out. Join the conversation now at #maisoui
Be inspired, be excited and be part of it.
Tommy loves to create. Not just amazing cocktails but an experience that stands on it’s own. Something unique. Something that sets Café en Seine apart from other bars. This is about a signature style and as Head Barman, Tommy is the man who sets it.
With Claire Beck playing our new club night Bon Bon on Fridays, Tommy has created a new drinks menu to match.
In Claire’s words “I'll be dipping into the sugary side of my record collection for a mix of disco/nu disco, funk, 90s house classics, soul, 80s synth pop/new wave and a smattering of unexpected delights to put a massive smile on your face.”
So to match, Tommy and his team have created a whole menu of bubbly champagne inspired cocktails. They’ve taken some classics and twisted them to make them their own. And they’ve taken other classics and made them… well… just the way they should be.
Look forward to Bellinis, Kir Royales, Mimosas and French 75s. And for something really unique… try our Signature Champagne Cocktail. Grand Marnier, Liqueur 43, lemon juice, sugar, egg white, the finest champagne and a flaming blaze of cinnamon dust for the extra special finish… mais oui!
What better way to kick off your weekend!
Just complete the enquiry form with the dates you'd like to book along with your preferred time and the number in your party. We'll get back to you with confirmation as soon as we can.
Ask Claudio to make you his best cocktail and he'll tell you you're missing the point. And he knows his stuff. Claudio learned his craft from an expert at home in Argentina. And yes, he's got his favourites but he won't push them on you. He starts with questions. What's your favorite spirit? Do you like it sweet or sour? Fruity or creamy? Salt or spice? And he makes the point, it doesn't have to be complicated. Classics are classics for a reason. Quality ingredients mixed together in perfect balance.
For Claudio it's all about the taste. In his own words "Being a bar tender is like being a chef and it takes the same passion to create a great cocktail as it does to create a great dish." This is a real craft. And to prove his point he starts mixing. This one is a Café En Seine original.
Lemon juice (20 mls precisely), sugar syrup, Hennessy Irish brandy, French black raspberry liqueur, crushed ice, fresh mint, fresh blackberries, a whole lot of love and... just a little showmanship.
The result is a Brandy Bramble and the taste - not too strong, not too bitter but warming, refreshing and decidedly more'ish. Another... mais oui!
Check out our menu and whet your thirst for more.
REPUBLIQUE… give us a sense of what we can expect ?
Paris chic mixed with Chelsea cool, and the eccentricities of LA, San Francisco and NYC all rolled up into a melting pot of vibrant party-like fun!
What about the music?
Continuing on with the Parisian nature of the venue, think Kitsune, think Continental, Perfect Havoc, think Goldroom, Madeon, Imagine Dragons, Years&Years, Cassius, Aeroplane, Gigamesh, Dimitri from Paris, Kygo, TCTS, Classixx, Le Youth and a plethora or indie disco stalwarts and surprises too! With nods to yesteryear re-edits and synth pop kitsch! Think of an uber cool festival line up with like minded people and you’ll be half way there!
And the venue…
Café En Seine has always been seen as a jewel in the crown for both its owners and Dublin/Ireland/visitor clientele. Elegance and style wash down on you as you walk through the doors and it continues right through the building and indeed, the air. The space itself is always welcoming and to play in the opulent surroundings with upfront nudisco and indie classic remakes, will ensure an amazing aural experience for both clientele and myself!
Eye of the storm... what are you playing?
Ah this would be dependant on the mood at that moment but it could vary from a Fred Falke update to an Alex Metric, Yuksek or Magician remake or indeed a Juanmaclean masterpiece… as long as its moving, and the crowd is going in the same direction, its in! Or, I could just drop a Talking Heads or Hot Chip classic and take it all in a different direction… nothing like a surprise to get the mood lifting!
What french bands/acts are you liking at the mo?
Anything that Kitsune have their eye on is always good for me… Madeon, Daft Punk, Giorgio Moroder, Dimitri From Paris, Cassius, SALM, Fred Falke, Alan Braxe, Supermen Lovers, Yelle etc would be go to producers for sure. There are a lot of others that would fall under the umbrella but technically not French so can’t claim them! :)
Café En Seine is all about the embodiment of contemporary parisian cultural cool. How will Republique bring that to life?
An experience that is forward thinking in design and music. This will be go to for those that know greatness when they both hear and see it!
You've just played Republique in cafe... what do you want people to say about it?
That they came, they heard, they mingled, they let their hair down and they partied to music that they just can’t hear anywhere else in the country… Exclusive!
Ask Sou-Chef Connor what his favorite thing on the menu is and he finds it hard to choose. So he starts with a modern twist on a French classic. Nice fresh scallops simply and beautifully panseared served with a little garlic butter and lemon juice. Crisp on the outside and soft in the center… classic. Now here comes the twist… they’re served with cauliflower three ways. Pureed, pickled and in crispy pakoras. They’re the perfect partner to those sweet scallops and the three different textures echo those of the scallops themselves. This is coquilles St-Jacques, Café En Seine style.
Fish is a passion for Connor and he believes their daily specials are the best in Dublin. Today it’s pan-fried cod and shellfish bisque. A very classic dish but one he likes to put his own spin on. Langoustine shells form a beautifiul stock. Roasted vine tomatoes, crunchy fresh vegetables, orzo and gnocchi add depth and make this really heart dish. While the beautiful piece of melt in the mouth cod completes it to perfection.
Connor brings a lot of experience to the role. He worked in Vienna’s Café Central, one of the finest coffee houses in Europe. This is where, under a French head pastry chef, he honed his patisserie skills. You can taste the result fresh in the Café En Seine coffee dock each and every day.
But pastry isn’t the only thing they make fresh. The team strive to make everything themselves. The best of what’s in season, all beautifully combined.
There’s real creativity to these dishes and it’s something that the whole team evokes. Connor says it starts with Tony. He has nurtured a real team atmosphere in the kitchen. One where everyone can contribute and all ideas are listened too.
It’s a simple formula but when you get it right… well… you’ll just have to come and taste it.
Whatever the occasion – birthday party, work event, christening, engagement or hen party, wedding or even retirement party – we can tailor a party package just for you. Here is an example of our standard party packages.
Please contact any member of our team on (01) 677 4567 or complete our online booking form and we can tailor a party package for you.
€25 per person
Minimum of 6 people and maximum of 37 people
Package includes a cocktail making class of 3 cocktails.
Everything will be explained in a clear and fun way by your mixologist.
Earliest time to book is 12pm and latest class is available at 6pm
Session lasts 2 hours