Valentine’s Day is always a special occasion in Bijou Bistro, known for its friendly service, wonderful food and of course, its intimate atmosphere. To share the love this year, Bijou has dishes inspired romance with their special Romance On The Menu offering this weekend. 

You can expect carefully chosen dishes such as Chargrilled Asparagus with Poached Duck Egg and a Truffle Hollandaise, or a Seafood Sharing Plate including Chilli Crab Claws, Oysters, Salmon and Crab Meat to start, followed by Whole Braised Ox Cheek with Garlic Pomme Puree, Cabbage and Vichy Carrots, or Pan Seared Salmon with Chorizo, White bean and Lobster. 

For extra brownie points go for the tasting menu, a special Taste of Romance Menu, which includes six delectable courses and a glass of prosecco (€55). 

To celebrate the month of love 2014, there are treats in store for anyone who ‘pops the question’ at Bijou during the month of February, including the chance to win a fantastic five-star weekend break in The G Hotel in Galway. 

In addition, all couples who get engaged this weekend at Bijou will be gifted with a bottle of champagne to toast their engagement on the night. 

So take your beau to one of the city’s most romantic restaurants, and you might just find you and your betrothed setting off for your most romantic weekend yet!

Phone 01 496 1518 or see

We've got a delicious prize of a two course dinner plus a glass of house wine to give away. To be in with a chance of winning this fantastic prize, simply send your answer to the following question, along with your name, address and phone number to

Where is Bijou restaurant?

a)    Berlin
b)    Rathgar
c)    Cork

This competition will close at 2pm on Tuesday Feb 18, 2014. Editor's decision is final. A full list of RTÉ Competition rules are available here

If you don't fancy a night out over the weekend, check out this recipe from the chef at Bijou. 

Braised Feather Blade of Beef 

Makes 6 Portions

2.5kg Feather blade of beef 
Black Pepper 
Crushed Garlic
Beef Stock (1 liter approx)
Whole Garlics
2 Whole Carrots
1 Large Onion
Can of Guinness (Optional)

Ask your butcher for a feather blade of beef approx. 2.5kg in weight. 
Using a sharp knife, trim the blade down taking off all of the hard fat and sinnue. Trim lengthways and centre. (You could ask your butcher to do this) then portion into 6 pieces, they will look very big but don't forget they will reduce in size through cooking.
Rub each portion with cracked black pepper, salt, garlic, and thyme.
Seal on a very high heat in pan on all sides.
Now place in a roasting pot or braising dish (with a lide) add 2 whole carrots and one large onion along with 1 whole garlic and thyme. Pour some beef stock until to cover.
 For more depth you can add a glass of Guinness for a "deeper taste"- Beef and Guinness are great together. 
Place in the oven at 86 degrees for 6 hours.
Serve with creamy mash and roast vegetables.