The Bridgestone Guide - 100 Best Places to Stay in Ireland 2008

The old Glencairn Inn is now Pastis, and Stéphane and Fiona Tricot are melding it slowly and distinctively into their own vision of a calm country inn.
        The small garden just outside the front windows has been transformed into a swish patio area with lovely candle filled lanterns scattered about, creating an intimate, welcoming feel. And a genuine welcome awaits you from Fiona Tricot, who seems really pleased to see everyone that arrives. Inside the dining room, drinks are offered at the bar and a huge log fire blazes. The cooking is classic country cooking: terrine of foie gras; crab salad with guacamole; boeuf bourguignonne; cassoulet of duck confit with white beans; asparagus with prawns and scallops, and it’s rendered crisply and with savory aplomb. The rooms are the clincher in making this a destination address in West Waterford: comfortable, cozy, again with the intimacy that means you want to stay tucked up in the morning. Pastis is a dream discovered destination for the Tricots: we suspect it will be a dream for many more.

Georgina Campbell's Ireland – The Guide 2008

Husband-and-wife team Stéphane and Fiona Tricot fulfilled a dream by buying this pretty pub just outside Lismore in 2006, and the restaurant - which they renamed Pastis Bistro quickly earned a following.
        Three delightful old-world dining rooms ooze charm and cosiness and, just off the small bar, there is an alcove for intimate dining for four.
        Fiona manages front-of-house while Stéphane produces wonderful food using plenty of local produce, and offering menus with about five choices on each course, plus a weekly special on the board.
         Well-chosen starters may include a flavoursome salad like pear & blue cheese salad with roasted walnuts and balsamic & honey vinaigrette, and pan seared seabass provençale is a speciality main course.
A very nice dessert menu includes classics like tarte tatin and pot de crème au chocolat, offered with liqueur coffees, dessert wine or a digestif. A tapas bar menu is also available - tasty little dishes like fried calamari with saffron aioli; prawn & anchovy crostini, and piquillo peppers stuffed with Ardsallagh goat’s cheese and at four for €12 with a basket of freshly baked baguette they’re good value.
    A compact, carefully chosen wine list, offers a surprisingly wide range and includes some real treats, also half a dozen wines by the glass. Service is excellent, with friendly and knowledgeable staff - a rare treat.
Upstairs there are four delightful en-suite rooms.

Leading Restaurants of Ireland - 2007
A charming inn surrounded by beautiful countryside, this is a characterful place of great individuality set amidst neatly tended gardens. The interior is full of wonderful surprises from the small intimate bar with a series of interconnecting rooms, all tastefully appointed to a very high standard, as are the bedrooms which are beautifully decorated in charming Provençale designs.

Your hosts, Fiona and Stéphane Tricot have done a marvelous job restoring the inn to its original splendour and have really made it the perfect setting in which to enjoy a memorable meal or visit. The varied menu is strong on locally sourced produce. This is definitely a very relaxing place to stay while touring the county and comes strongly recommended.

THE ACCOMMODATION
Each bedroom has a tremendous view. Overall, there is a warm and welcoming atmosphere giving it a traditional feel with a continental flavour.

Special Places to Stay in Ireland 2007
Glencairn Inn exudes that incomparable mixture of old wood, delicious food and warm friendly chat, all gathered in the small pub, restaurant and B&B that Fiona and Stéphane have taken over from the renowned Buggys. Fiona has come home to her native Ireland to apply her outgoing nature and organization skills to this marvelous place; her quietly chatty French husband is absolutely the right man in the kitchen. Perch on a stool in the snug old heavy-beamed pub, joyfully eavesdropping on the local gossip while waiting for dinner. The even cozier restaurant has more stone floors, old pictures - including Stéphane’s ancestral farmhouse - and a definite French auberge flavour. As has the really good food: no jumped-up fussiness, just excellent ingredients, most of them local and fresh, treated with care and inspiration. After coffee, amble back to the bar for a nightcap and more chat. Upstairs, an eclectic mix of non-precious antiques wonderfully put together makes for utterly charming bedrooms: patchwork quilts on super beds, lots of pictures and books. Early sleepers may need their earplugs.