FLYER
Despite all the difficulties, the Bailliage of the Algarve decided to hold their annual black-tie Xmas dinner to show our Confreres our dedication in supporting the hospitality business in these difficult times. This event was organised under the double banner of the Chaîne and the OMGD.
The chosen venue was the newly reopened “Grand House”, a Belle Époque hotel which opened in 1926 and went to near ruins. The establishment has just been completely modernised and restored keeping all the charm of its history, and is now a small, lovely boutique hotel, part of the Relais & Chateaux. The kitchen is under the authority of Chef Jan Stechemesser and his Sous-Chef Fábio Dominges who cleverly combine tradition with a modern flair. This was the case for our gala dinner, which featured a selection of traditional Portuguese Xmas specialities, all prepared with a modern twist, and a wink to the Chaîne with a play on roast goose. After some surprising amuse-bouche we were served cuttlefish in its ink with sweet potatoes, a chestnut and mushrooms consommé, the traditional Xmas cod with cabbage, and a roast goose with pumpkin and a parfait of foie-gras. Dessert was again a twist on a very traditional Portuguese Xmas treat in the form of French toast with orange and almond. The feast was paired with a selection of 6 delicious wines from the Algarve carefully chosen by the restaurant’s Sommelier Marta Dores. demonstrating how much the quality of the wines in this region has progressed in the last 20 years. Fortunately, after such a feast and due to some travel restrictions, most of our Confreres had decided to make use of the Belle Époque superbly restored bedrooms and were spending the night at the “Grand House”!
Compliments to the Chef and his brigade, Xmas crackers and small presents of local specialities, nothing was missing to this very special, COVID regulations abiding, celebration of the Chaîne’s friendship and conviviality.
Dr. Jean Ferran
Bailli Provincial do Sul do Tejo
Acting Bailli of the Algarve.