Members and their guests celebrated the unique combination which unites Chaîne Professionals and Non-professionals at Restaurant BonBon in Lagoa. Holder of a Michelin star for the past three years, the restaurant is housed in a hexagonal shaped building. Many say that, in itself, the shape exudes peace and calmness. It is a shape prevalent in nature: in snowflakes, honeycombs and the scutes of turtle’s shell.

Restaurant owner Nuno Diogo, Maître Restaurateur, welcomed the group who were soon seated and enjoying the relaxing calmness of the dining area around the central fire place where a fire was blazing cheerfully.

Chef Louis Anjos, Sous Chef Rocardo Luz and Pastry Chef Raul Cachola had promised a menu which contained Portuguese, French and Nordic influences. The amuse bouche of nuts was beautifully displayed. Wood and cork dishes held walnuts and peanuts constructed of a delicate shell filled with cheese and chicken mousse. Care was needed not to select the natural nuts but to go for the constructed delights.

MENU

Chef's surprise

Amuse-bouche

Ria Alvor bivalve ravioli

Sea bass | prawn | açorda*

Veal cheek and oxtail terrine | celeriac | chanterelles

Silves orange | Campari | saffron

Almond | Moscatel | honey | lavender

Petits fours

The peace and tranquillity of the building were reflected in the combination and balance of the food with the wines chosen by Nuno Diogo and Louis Anjos. It helped to make the evening such a memorable one.

This event, as with all Chaîne events worldwide, helps to support our charities both internationally with ACCR and locally in Portugal with our Gastronomic School which gives underprivileged children the opportunity to enrol in courses that give them grounding in the hospitality industry.

Valerie Lantau
Vice-Chargée de Presse

* Ed. Açorda is a typical Portuguese dish composed of thinly sliced bread with garlic, finely chopped coriander, olive oil, vinegar, water, salt and poached eggs.