About Chef Dominique Majecki

Dominique Majecki hails from Laval in the Pays de la Loire region of northwest France. His interest in cooking began at an early age, taking his cue from his gran-uncle, a baker. Early Saturday mornings would see him rising early to help his family at the local markets. Sunday long lunches around the table with his family where locally sourced food would be prepared and shared. He completed his training at the Notre Dame de la Miséricorde with work experience in the two Michelin-starred Le Centenaire.

The travel bug bit the young French chef, and he left for Ireland. Here he applied traditional French ideals to Irish cuisine on the rugged Atlantic coast and along canals in Dublin, before embarking on a round-the-world trip. In Melbourne, he was an integral part of the award-winning kitchen team at the two-hat The Point restaurant. He returned to Galway in 2007 working as a sous chef in the Ardilaun Hotel, he then joined the team at the Lodge at Ashford Castle in 2015, before taking the lead of the Kitchens at Glenlo Abbey in 2018. In 2022 Dominique took the lead in the G Hotel kitchen where he developed the menu with his team of international and local chefs while championing regional and national suppliers and artisan producer.

Turbot with Broad beans, Sandwort & Foraged Mushrooms, Buttermilk Foam & Poached Oyster – Chef Dominique Majecki  


Turbot 80gr per person:

  • 50gr butter
  • ½ shallot
  • ½  clove garlic
  • 50 gr sandwort
  • 50gr broad beans
  • 25gr girolles/chanterelles
  • 1oyster
  • Butter

Fish velouté:

1 shallot, ¼ leek, 1 clove of garlic, 40gr of button mushroom, 1 star anis, 1 bay leaf and 10gr of thyme, 50ml of white wine, 150ml of fish bouillon, 150 ml of cream. Only 50ml needed for the dish

  • Buttermilk
  • chives



  • Fish velouté:
  1. 1 shallot, ¼ leek, 1 clove of garlic, 40gr of button mushroom sweat of in a small amount of oil
  2. Deglaze with 50ml of white wine
  3. Add 1 star anis, 1 bay leaf, and 10gr of thyme, and reduce
  4. Pour in the 150ml of fish bouillon then 150 ml of cream and cook to sauce consistency


  • Turbot:
  1. Hot pan cook your shallots garlic and butter, add the girolles, then the broad beans & sandworts season, and reserve to a plate
  2. Hot pan for the turbot until caramelised on one side turn over and fish with butter and thyme season and ready to serve
  3. Warm the velouté and poach the oyster in it only a couple of minutes needed, take them out and place on the turbot
  4. Finish the sauce buttermilk and foam with a hand blender


  • Plate:

In a bowl put the garnish in the centre place turbot on top and then the poached oyster finish with the foam