The programme for this year’s Grand Chapitre saw gastronomy to the fore but with culture not forgotten. Adding in more than a touch of camaraderie made for the perfect set of ingredients to create a memorable event in true Chaîne style.

Thursday 23 - Dinner
We chose the Michelin 1-star Alma Restaurant for the opening dinner. Chef Henrique Sá Pessoa designed a wonderful menu for us to taste which started with amuse-bouches accompanied by Champagne Veuve Clicquot Ponsardin.

A goat’s cheese starter was followed by seared foie gras with a splendid Quinta do Cabriz 2014. Red mullet preceded confit of suckling pig, both accompanied by Cortes de Cima 2013. The exquisite Portuguese wines were perfect choices.

Friday 24th - Lunch
Lunch at the Belcanto Restaurant with its well-deserved two Michelin stars was arguably the highlight of the Grand Chapitre. Recently-refurbished and with its kitchen extended the Belcanto can now seat more diners - perfect for the many who wished to book this event.

Chef José Avillez started the outstanding repast with a seafood amuse-bouche so fresh we could taste the sea. Moët & Chandon ‘Ice Impérial’ was a great choice for the wine.

After a sea bass starter we were intrigued to taste his “famous” course, mysteriously titled on the menu as “The garden of the goose that laid the golden eggs”. A “bottom of the ocean” seafood course led into Portuguese-style pot au feu followed by suckling pig “revisited”. Wines from the Douro accompanied Chef José’s menu splendidly.

Friday 24th - Dinner
Dinner was at Panorama Hotel Sheraton Restaurant where Chef Miguel Paulino certainly continued our outstanding eating experiences. Our international guests declared the dinner truly creative and impressive. “Chef's Snacks” at the reception accompanied by Portuguese sparkling wine from Bairrada set the scene.

MENU

Traditional Portuguese “Xerém” of shellfish from the coast
Secretum 2012 - Douro

Octopus toasted with sweet potato
cream, Iberian pork collar
Tapada de Coelheiros 2014 - Alentejo

“Açorda” of veal with cinnamon, clams, cod loin
Malhadinha BCO 2015

Belly of young Alentejo pork
potato confit
Alves de Sousa Abandonado 2011 - Douro

Fillet of veal
mushroom patty, stewed oxtail, leek, fried onion
Tributo Tinto 2013 - Alentejo

Creamy 70% chocolate orange-infused with spices
honey, rosemary ice cream

Saturday 25th – Gala Induction Evening
The Gala event was held at the Hotel Lapa Palace. We were joined by visitors from Belgium, France, Italy and the USA. Our Bailli Délégué Aníbal Soares, who is a Member of the Conseil Magistral, presided over the Induction Ceremony. At the reception we enjoyed Moët & Chandon Champagne and wonderful seafood amuse-bouches.

Conclusion
Restaurant choices and fine dining made this Grand Chapitre 2017 an excellent success.

Vive la Chaîne!

Fernando Messias
Bailli of Greater Lisbon