On Saturday, September 17th members and guests met in Ayamonte, Spain for part one of a culinary journey exploring gastronomic creativity available in this region.

Close to Ayamonte’s harbour, the reputation of LPA TheCulinaryBar is of a sophisticated tapas bar. Italian owner, Chef Fabio Zerbo delighted us with dishes each prepared using different techniques with Fabio’s personal vision.

Our lunch menu: cod bonbon, baby ceviche, Peruvian fish dish, fresh oysters, foie gras ice cones, fried prawns, langoustine tempura, queen crab maki, duck croquettes together with dessert selection. Spanish wines were perfect accompaniments: Rias Baixas Albarino from Pazo Cilleiro, Rueda from Jose Pariente and Ribeira del Duero Tempranillo from La Planta Roble.

We returned to Portugal for part two of our tri-journey. Golf resort Monte Rei in Vila Nova de Cacela was our venue where CEO Salvador Lucena, Officier Maître Hôtelier, met us with a welcome drink and amuse-bouches. The spacious resort’s peaceful tranquillity refreshed everyone before dinner. In the well-deserved Michelin starred “Vistas” Restaurant, Chef Rui Silvestre created an exciting menu. Sommelier Nuno Pires selected accompanying wines.

MENU

Vegetable dish, basil lemon and olive oil
Quinta dos Cavalhais 2021

Tuna with oyster mayonnaise
cauliflower and wasabi
Alfaiate 2020

Azores fish dish (akin to bouillabaisse)
traditionally buried underground for 12 hours to obtain the flavour
Quinta do Valdalagea 2021

Iberian lamb
Quinta dos Temos Reserva 2018

Goat’s milk yoghurt with beetroot
Algarve “black gold” carob, barley, cardamom
Gossart Gordon 10-year Bual Madeira

The successful evening ended with appreciative thanks given to skilful front of house team and meticulous kitchen brigade. Together they created and served spectacular and delicious dishes.

After a refreshing night in the resort’s tranquillity, we reconvened to travel the short distance to Vila Real de Santo Antonio and the Grand Beach Club. Third location of this gastronomic event also emphasised fresh local produce. The Grand Beach Club uses sea salt from Castro Marin and olive oil from Moncarapacho in their food preparation.

They delighted us with a light lunch. Mediterranean gazpacho with peach and scallop, followed by the Club’s twist on traditional dish of Pica Pau - tuna, sweet potatoes, aioli. Accompanied by wines from Morgado do Quintao. Baked peaches with honey, Amarguinha and Madagascar vanilla ice cream brought an end to a leisurely Sunday lunch.

What a convivial Chaîne gastronomic triptych event this was!

Valerie Lantau
Vice-Chargée de Presse