Surrounded by the vines showing their vigorous, young, green leaves and in sun-drenched surroundings lunch was prepared by Chef Ivo Braz and his team from Restaurant Gaspacho & Migas restaurant in Lagoa. Chef Ivo has a passion in his cooking to continue the cuisine traditions and heritage of the Algarve and Alentejo and to let his creativity evolve in dynamic and elegant fashion.

The menu consisted of a starter of a green apple gazpacho with tuna muxama followed by octopus mosaic with Iberian paio and fried corn accompanied by Quinta dos Capinhas Chardonnay 2021. The fish course was sea bass with crunchy potatoes, pickled onion puree and cockle sauce served with Quinta dos Capinhas Colheita branco 2021. Confit duck leg with celery and walnut textures was the main course and the red wine served was Quinta dos Capinhas Colheita Tinto 2019. The presentation of these four courses was a colourful delight, a fitting celebration of the approaching spring, as was the final course Algarve orange cream and jam, rosemary mousse and carob soil.

Marie-Anne Ferran, Chargée de Mission d’Algarve thanked Chef Ivo Braz and all concerned for their excellent hospitality and presented a memento of the visit.

Should you wish to know more about the global gastronomic association Confrerie de la Chaîne des Rôtisseurs please see their website www.chaninedesrottiseurs.com or contact Marie-Anne Ferran tel. (+351) 965 874 807.

by Valerie Lantau, Commandeur

Chaine des Rotisseurs