The Bailliage staged a dinner at Conceito Restaurant in Cascais and we were certainly not disappointed!

We embarked on a delightful gastronomic adventure where our taste buds were awakened with the seven-course tasting menu. The accompanying pairings added another dimension to the food.

The cuisine was based on Portuguese ingredients. They were transformed to create a contemporary gastronomic experience, using fresh products sourced from local markets and producers. The work of the team performed with care, respect, and passion was clearly visible.

MENU

1st Moment
Selection of homemade bread
sourdough, brioche, and naan
toasted butter, hummus
homemade cottage cheese

2nd Moment
Lirio from the Azores
oysters, cauliflower
Arvad 2022 - Algarve
(Grapes: Arinto, Alvarinho, Sauvignon Blanc)

3rd Moment
Asparagus, silarca mushrooms
Azorean cheese
3 Bagos 2021 - Douro
(Grape: Sauvignon Blanc)

4th Moment
Shrimp tortellini
mussels, caldeirada
Monte Cascas Reserva 2019 - Douro
(Grapes: Viosinho, Gouveio, Códega do Larinho)

Palate cleanser
Eucalyptus and acid strawberries

5th Moment
Lamb
wild mushrooms, onion textures
Dona Maria 2018 - Alentejo
(Grapes : Alicante Bouschet, Touriga Nacional
Syrah, Cabernet Sauvignon)

6th Moment
Tiramisu
Horácio Simões 2006 - Península de Setúbal
(Grape: Moscatel Roxo)

7th Moment
Chef's petits fours
Chocolate salami | Lemon tart | Madeleine

The warm welcome was reflected in exceptional service and attentiveness. Members and their guests expressed deep gratitude to Chef Daniel Estriga, Vanessa Estriga, and the entire team for their hard work and contributions to the success of the dinner.

Vive la Chaîne!

Richard Roestorf
Bailli