Guilbaud moved to Ireland in 1981. There he set up his own self-styled Restaurant Patrick Guilbaud in James's Place East, Dublin 2 before moving in 1998 to the Merrion Hotel in Upper Merrion Street, Dublin 2. In February 2004, it received a mention in The New York Times, with it being reported that lunch there cost US$36 and dinner was available on the premises for as little as US$124. Guilbaud's food was described as "seriously good" and was served in "seriously elegant surroundings", with "reservations advised" by the newspaper's representative, Robert O'Byrne. Food on offer included roast quail coated with hazelnuts. In 2005 Patrick Guilbaud was commissioned by Tipperary Crystal to design wine glass ranges for them.
