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Portugal Lunch

[Bailliage of Algarve] Albufeira, October 13, 2012

Sheraton Pine Cliffs chef delights Chaîne members

Overlooking the gardens towards the sea, the sunny terrace of the Pescador Restaurant at the Sheraton Pine Cliffs resort in Albufeira was the setting of the Bailliage’s latest luncheon.

The event had the wholehearted support of the Sheraton through its General Manager James Munro, who doubles as Area Manager of Starwood Hotels & Resorts in the Algarve, and Garrafeira Soares, who supplied the wines.

Fabien Martinez, the resort’s Head Chef and Director of Food & Beverage and Culinary Operations, prepared a fabulous six-course lunch. Presenting culinary delights such as baked Tavira oyster with green asparagus sabayon and porcini mushroom, and lobster tail served with exotic Baiana sauce and baby vegetables, a highlight of the menu was the chef’s bone marrow and black truffle creation served with roasted fillet steak.

French chef Martinez joined the Sheraton Pine Cliffs in 2010 and was responsible for a team of 175 across the resort’s seven restaurants. He had previously worked as an Executive Chef in Abu Dhabi, Dubai, Qatar and Egypt. Now he has left the Algarve to continue his career by working in Shanghai.

Michael Dressler