Portugal Lunch
Bailliage of Algarve
Meia Praia, July 13, 2019
Featuring local 'Paxá' brand wines
" Maître Hôtelier Karin Winiker welcomed the participants "

Bailliage members and guests met in the tranquil surroundings of Restaurant Vivendo for lunch on a summer Saturday.

Vivendo and the Chaîne have a very long history together, dating from when the Bailliage of Algarve was re-founded by Manfred Matysik and Vincent Winiker.
 
For those who had experienced Vivendo’s classical hospitality on previous Chaîne occasions it was a welcome return. For those attending for the first time it was an opportunity to experience the high standard that Vivendo continually maintains.

Maître Hôtelier Karin Winiker welcomed the participants who enjoyed a local sparkling wine Paxá Rosé Premium 2017 (made from 90% Touriga Nacional & 10% Syrah) and canapés in the bar before proceeding to the restaurant.

MENU

Tartare of yellowfin tuna, avocado, sesame crisp
Paxá Branco 2017 - Algarve

Coconut-curry foam soup with fried prawn

Pink-roasted breast of duck on apple
shiitake mushrooms, coriander, corn fritter, Madeira wine sauce
Paxá Tinto Reserva 2016 - Algarve

Chocolate brownie, pecan nuts on mango, vanilla ice cream
Quinta Seara d’Ordens LBV Port 2012

Paxá is the brand for the wines of Quinta do Outeiro located southwest of Silves, a city that has a long history of wineries, influenced by the proximity of the sea, sun exposure and microclimates. In conjunction with clay and limestone soils all this contributes to the presence of a special “terroir”. The name “Paxá” was chosen to best represent the brand being that it was the designation given to the governors of the province of the Ottoman Empire - a time which dates back to local wine production of excellence.

The Paxá Tinto Reserva is made from a blend of Syrah, Alicante Bouschet, Touriga Nacional. Its deep red colour prepared one for the aromas of ripe fruit, blackberries and spices. In the mouth it emerged well-harmonized in terms of volume and elegance and ended with great exuberance and persistence.

Returning to commenting on the food, Chef Christof Voigt had prepared a delightful menu at the end of which the kitchen brigade was heartily thanked by all present. It was served impeccably by the wait staff who also received our appreciative thanks.

Valerie Lantau
Vice-Chargée de Presse