Portugal Gala Dinner
Bailliage of Algarve
Vila Real de Santo António, December 11, 2020
Black-tie Festive Evening
" specialities prepared with a modern twist and a nod to the Chaîne with a play on roast goose "

Despite all the challenges, the Bailliage decided to hold its annual black-tie Christmas dinner to show our dedication in supporting the hospitality business during in these difficult times. This event was organised under the double banner of the Chaîne and the Ordre Mondial des Gourmets Dégustateurs (OMGD).

The chosen venue was the newly reopened “Grand House”, a Belle Époque hotel which opened in 1926 then came near to being a ruin. Recently completely modernised and restored retaining its historical charm it is now a small, lovely boutique hotel, part of Relais & Chateaux.

The reception featured amazing amuse-bouches accompanied by Barranco Longo Espumante Quê Brut Natural 2015 (varietals: Arinto & Chardonnay).

The kitchen, under the authority of Chef Jan Stechemesser and his Sous-Chef Fábio Dominges, cleverly combines tradition with a modern flair.

This was the case for our Gala Dinner featuring traditional Portuguese Festive Season specialities prepared with a modern twist and a nod to the Chaîne with a play on roast goose.


Cuttlefish, sweet potato, ink sauce

Chestnut consommé, mushrooms, organic egg

Bacalhau (dried and salted cod)
scarlet shrimp açorda (stew based on bread, garlic and herbs)

Roast goose, pumpkin, foie-gras parfait

French toast, orange, almond

Petits fours


Vinho Branco Chardonnay 2017
Barranco Longo, Algarve

Vinho Rosé Convento do Paraíso 2019
(Varietals: Touriga Nacional)
Convento do Paraíso, Algarve

Vinho Branco Remexido 2012
(Varietals: Chardonnay & Viognier)
Barranco Longo, Algarve

Vinho Tinto Cabernet Sauvignon 2014
Convento do Paraíso, Algarve

Late Harvest Knock Out 2002
(Varietals: Moscatel, Viognier & Chardonnay)
Barranco Longo, Algarve

Traditional Christmas cod with cabbage and the roast goose were sublime. The French toast dessert was a twist on a very traditional Portuguese Christmas treat.

The feast was paired with delicious wines from the Algarve carefully chosen by the restaurant’s Sommelier Marta Dores. They demonstrated how much the quality of the wines in this region has progressed in the last 20 years.

Compliments were given to the Chef and his brigade. Christmas crackers and small presents of local specialities were presented to everyone. Nothing was missing for this very special, COVID-19-regulations-followed celebration of Chaîne friendship and conviviality.

Fortunately, after such a feast and due to travel restrictions, many had decided to make use of the Belle Époque’s superbly-restored bedrooms and spent the night at the “Grand House”.

Dr Jean Ferran
Bailli Provincial of South of the Tagus
Acting as Bailli of Algarve