The amuse-bouche started with a traditional Portuguese dish, xerem which consists of corn wheat porridge with local flavours together with octopus patties with roasted garlic. The meal started with chestnut and brown apple soup followed by a slow-cooked egg with foie gras, foamy cepes, and crunchy leek topping.

The fish dish was the traditional Portuguese Christmas dish of bacalhau, in this case, confit served with black bean and kale salad. The meat course consisted of suckling pig belly with orange textures, potato soufflé, and broad bean puree. This was followed by a palate cleanser of cucumber, basil, and citrus foam before the dessert dish of French toast, vanilla cream, and goat’s cheese. Tea and coffee with sweetmeat brought to an end the Christmas celebrations and the gastronomic year.

The convivial gathering, held in the true spirit of the Chaîne des Rôtisseurs, brought together professional and amateur enthusiasts who share the same values of quality fine dining and the pleasures of the table.

Should you wish to know more about this mondial organisation please see our website www.chainedesrotisseur.com or contact Dr. Jean Ferran Bailli Provincial Sud de Tage tel. + 351 966 484 367.