Portugal Chapitre
Évora, November 7, 2020
Paolo Amado is our new Bailli Délégué
"a very special occasion because our very dear friend Aníbal Soares had announced his wish to retire "

Saturday November 7th was a very special day for the Bailliage of Portugal for several reasons: it was the day of our Chapitre, which had been originally planned in March as a “Grand Chapitre”. Rescheduled for November it finally had to be reduced to a simple “Chapitre” due to the COVID-19 regulations.

It was also a very special occasion because our very dear friend Aníbal Soares had announced his wish to retire after 20 amazing years serving as Bailli Délégué for Portugal. Aníbal introduced his successor, Paulo Amado, who was being promoted from Chancelier to be our new Bailli Délégué.

The Chapitre took place at the Convento do Espinheiro in the beautiful historical city of Évora. This 14th century convent was converted into a 5-star hotel which has been a member of the Chaîne since it opened 15 years ago.

Fifty members attended, coming from the five continents and from the Bailliages of Portugal - Porto, Lisbon, Alentejo, Algarve - to thank Aníbal for his work over the years and welcome his successor. Thanks to the management and to the fact that this region of Portugal is very safe, we were able to respect all the rules of distancing, wearing masks and so on, to have a proper ceremony, living up to the best standards of the Chaîne.

A completely new and younger National Council was inducted. The Bailliage of Portugal is now ready to face the challenges of the future! Aníbal Soares, now Bailli Délégué Honoraire, was presented with the Chaîne Gold Medal. There was a special thank you message from President Yam Atallah for his 30 years spent working for the Chaîne.

Having survived two AGMs and the Induction Ceremony, the reception that followed was a very welcome relief! Once we had relaxed, we were able to enjoy an amazing dinner prepared for us by five of the best Chefs in the Alentejo.

Each Chef improvised on a traditional recipe to give the dish a modern twist. Excellent wines from the region were paired with the courses.

MENU

Alentejo mushrooms, blood sausage, egg yolk confit
(Chef Jorge Peças - Convento do Espinheiro)

Partridge polenta
decorated with bacon petals
(Chef José Júlio Vintém - Tomba Lobos in Portalegre)

Baked cod with couscous and peanuts
(Chef Umaro Baldé - Raiz e Tradição in Montemor-O-Novo)

Shoulder of black pig served pink
amazing garnish of chickpeas stewed with the ears and trotters
(Chef Carlos Albuquerque from Herdade do Esporão)

“Grand Finale Dessert”
Pumpkin and fresh local cheese from Évora
(Sofia Simões, Pastry Chef of the Convento do Espinheiro)

WINES

Vinha de Ervideira Convento do Espinheiro Branco 2018
(Varietal: Antão Vaz)

Vinha de Ervideira Convento do Espinheiro Tinto 2017
(Varietals: Trincadeira, Aragonez,
Alicante Bouschet, Cabernet Sauvignon)

Late Harvest Espinheiro
(Varietal: Antão Vaz)

The party went on well into the night, as new friendships were made, and old ones revived.

It was good to be able to support several of our professional members, and, in the circumstances, to get such a strong attendance despite the current depressing climate.

The Chaîne never stops!

Paulo Amado, Bailli Délégué
Aníbal Soares, Bailli Délégué Honoraire
Dr Jean Ferran, Bailli Provincial of South of the Tagus