Welcome To The French Table Restaurant

Thomas subsequently moved to Ireland with Deirdre where they spent a few years working before both travelling to Reunion Island in the Indian Ocean. Switzerland was their next destination, where together they managed a Restaurant and Bar in a busy ski resort. They eventually married in France before returning home to Ireland to realise their dream of owning their own restaurant. 

In the years since opening, The French Table has gone from strength to strength, quickly becoming recognised as one of Limerick’s best and most consistent restaurants by diners and critics alike, and renowned for its authentic Gallic cuisine.

“Thomas’ cooking is totally assured in that confident French way: nothing is over the top, everything is executed perfectly.” – Lucinda O’Sullivan, Sunday Independent

Our passion is serving fresh French cuisine using the very best locally sourced and seasonal ingredients, and delivering a truly French dining experience. Thomas’ knowledge and expertise coupled with his inherent French flair culminates in classic French dishes created with contemporary twists that are big on flavour. Service at The French Table is relaxed and friendly, providing our customers with an enjoyable dining experience in a warm and inviting atmosphere. The French Table really does have it all.

We’re proud to work closely with quality local suppliers like family-run CS Fish (Doonbeg, Co. Clare), Croom free range eggs (Croom, Co. Limerick), Gourmet Game (Scariff, Co. Clare), Le Petit Délice (Galway) for bread, Goatsbridge Trout Farm (Thomastown, Co. Kilkenny) and Keem Bay Fish (Achill Island, Co. Mayo), who in our opinion, produce the best smoked salmon in Ireland.

Head Chef & Owner, Thomas Fialon, is a graduate of the Ecole Hoteliere de Strasbourg, which is where his love of French cuisine developed. Having worked in many restaurants in Strasbourg and Paris he continued his experience in Ireland, joining the team in The Wild Geese restaurant in Adare before moving on to The Merrion Hotel in Dublin. His travels to Reunion Island and Switzerland broadened his knowledge, learning other cooking styles from these countries.

The person who has probably influenced Thomas’ love and knowledge of cooking the most is his Grandmother who taught him the basics of flavour combinations and tasty, authentic French cooking.

Wed – Fri: Lunch from 12 noon
Wed – Sat: Dinner from 6pm
Sunday Lunch: 12.30pm – 5pm
Sunday Dinner: 5pm – 8pm