Trying to revive a Bailliage in the middle of the COVID-19 pandemic seems a tricky challenge, but it is precisely what we are doing in the Alentejo.

Organised by the new Bailli, Dinis Zabumba, old and new members gathered at the Dom Joaquim restaurant in Évora for a very interesting dinner. Chef Joaquim, who is considered as one of the best in the Alentejo, produced an interesting selection of local dishes with a twist.

We started with breaded local cheese with a red onion mayonnaise as well as scrambled eggs with green asparagus. An asparagus risotto with shrimps and wild mushrooms followed. Then a “black pig cushion” consisting of puff pastry filled with local sausage stuffing. It was an amazing mixture of flavours.

Dessert was a rich “Golden Soup”, straight from the convent’s recipe book, a mixture of egg yolk, sugar and cinnamon.

Of course, the meal was accompanied by delicious local wines carefully chosen to complement each course which are in order of the menu:

- Paulo Laureano Vinhas Velhas Branco Antão Vaz, Arinto e Fernão Pires
- Dom Joaquim Barrel-aged Herdade da Calada Antão Vaz, Arinto e Fernão Pires
- Herdade do Rocim Alicante Bouschet Alicante Bouschet
- Herdade da Maroteira Cem Reis Viognier

A great start to a new era of the Bailliage of Alentejo!

Jean Ferran
Chargé de Missions
who also acts as Bailli Provincial du Sud du Tage