With spring coming at last, with its fields of flowers, lovely sunshine and blue skies, we set out for a Grand Chapitre of Portugal based near Vila Real de Santo António in the eastern Algarve close to the border with Spain.

Our programme started in Castro Marim at “Salmarim”, a local producer of fleur de sel. We were given a tour and a lecture on the production process, followed by a tasting that involved different qualities of salt on Oxheart tomatoes.

A convivial dinner followed. We sampled local delicacies such as oysters, charcuteries, razor clam rice in a friendly informal event in the old warehouse of the Salmarim overlooking the salt ponds.

Day two started with a short drive to Alcoutim on the banks of the Guadiana River that separates Spain from Portugal. Seated precariously in a small river boat members enjoyed a glass of bubbly on the river before having lunch at a local restaurant “Camané” for a degustation of fish roe, fried eels and eel stew, all true delicacies of this region of Portugal.

Our evening event took place at the luxury Monte Rei Country Golf Resort, under the management of our Grand Officier Maître Hôtelier Salvador Lucena, with a welcome cocktail, followed by the Induction Ceremony and Gala Dinner.

The Induction Ceremony was led by Rosa Román, the Bailli Délégué of our neighbouring Bailliage of Spain in her capacity as a Member of the Conseil Magistral representing President Yam Atallah, together with Paulo Amado, Bailli Délégué of Portugal. Professional and amateur members mingled and enjoyed a remarkable dinner served at “Vistas” which ended with some fine dancing from rock’n’roll to flamenco.

On our last day, after a late breakfast, it was time to head to the beach for a unique celebration of World Chaine Day at restaurant “Muxama”. The lunch was prepared by four of our professional member Chefs working together to present a fantastic five course meal reflecting the theme of the day: “Flavours of the World”. A truly relaxed day by the sea featuring excellent local products and four different Chef cultures from Angola to Russia, and south to north of Portugal.

The Grand Chapitre came to an end at sunset with a final visit to a local festive barbecue on the beach of Monte Gordo, serving an array of meats roasted on spits on open fires, with good music and a fun atmosphere.

Marie-Anne Ferran
Chancelier