Themed “Chaîne Nature” this Grand Chapitre of Portugal took place in the Alentejo and was dedicated to the rural lifestyle and gastronomy of the region, the largest province of Portugal that stretches from the Tagus to the Algarve. A region of wide plains, olive trees, black pigs and wine. Willing to suggest new approaches to celebrate Nature, the Bailliage aims to have the concept shared by other countries.

On Thursday, June 2nd the participants were welcomed to Herdade da Rocha, a boutique hotel located in a vineyard. A selection of local appetizers was enjoyed. Walking around the estate, which boasts its own golf course and even a deer park, was a treat. The dinner that followed, prepared by Chef José Julio Vintem, Conseiller Culinaire, and co-organizer of the Grand Chapitre programme (with Fátima Marcos, Jean Ferran and Paulo Amado), was a delicious display of specialities of the region.

Next morning, we set off to the ancient city of Portalegre, capital of the North Alentejo. We enjoyed a guided tour of this charming old town and a visit to the interesting tapestry museum (Portalegre competed for a time with Aubusson in the manufacture of tapestry). This was followed by an amazing local lunch at restaurant “Tomba Lobos” on the theme of river fish. The carp roe soup and the fried catfish will be remembered as highlights.

Back to the hotel to quickly refresh and change ready for the main event. The Induction Ceremony presided over by Tal Sunderland-Cohen, Member Honoraire of the Conseil Magistral, took place in the wine cellar of the Herdade da Rocha. The Gala Dinner followed prepared by three of our Chefs: José Júlio Vintém, with two new Chaîne members Chef Mateus Freire from Lisbon and Chef Filipe Ramalho from the Alentejo. Local products from black pudding to white truffles, wild pigeon to fresh cheese were showcased.

Saturday was dedicated to “Chaîne Nature” an event in the “Herdade dos Andreiros” another large estate and a working farm. We were again introduced to local delicacies: baby lamb, wild goose, a fat hen, pork. All cooked in the traditional way of both Chaîne and Alentejo, on the spit or barbecue. Of course, accompanied by music and wine for a very relaxing day in the country!

A great success for this celebration of the ancient spirit of the Chaîne complete with fire, spit and goose.

We look forward to your visit next year for our 50th Anniversary!

Jean Ferran
Chargé de Missions