From left, Dinis Zabumba, Bailli of the Alentejo region, Eduardo Peregrino, general manager of Vale D’Oliveiras Quinta Resort & Spa, Chef Wilson Costa, and Dr Jean Ferran, Bailli Provincial du Sud du Tage

A friendly gastronomic lunch at Olive Tree

Members of the Chaîne des Rôtisseurs Bailliage de l’Algarve and their guests gathered at the Vale d’Oliveiras Quinta Resort & Spa in Carvoeiro on Saturday, January 22 for their first event of the 2022 calendar.

The resort is situated in a valley of olive trees and has several different varieties of olive growing on its land. As well as using produce from their own organic garden, the resort has recently started to produce their own olive oil.

The group was met on the terrace overlooking the swimming pools by the general manager Eduardo Peregrino and a welcome drink was served together with a selection of amuse-bouche prepared by resident chef Wilson Costa.

The Olive Tree Restaurant, situated in the centre of the gated resort complex, is open to the general public and the lunch was served there.

Chef Wilson Costa knew from an early age that he wanted to become a professional chef and was inspired not only by his family’s traditions but also by the produce and traditions of his home country, Portugal.

During his career, he has cooked with many famous Portuguese chefs and for many famous restaurants and has also been influenced by Asian cooking and spices, as well as modern cooking methods. All these influences can be detected in the textures and tastes of his well-seasoned dishes.

The lunch started with organic egg cooked at low temperature, with chestnut and vegetable pickle, served with a rosé wine from the Algarve, Quinta do Barranco Longo Rosé.

The two fish courses – marinated cuttlefish, sweet potato and beurre blanc, and seared grouper, fish stew sauce and potato confit – were accompanied by a white wine from the Douro region, Maria Mansa Branco.

A slight pause with a palate cleanser prepared those participating for the main course of seared sirloin, celery puree and mushrooms, accompanied by Aventura Tinto from the Alentejo.

A light pre-dessert prepared the palates for the dessert course of chocolate, carob, raspberry and matcha, which was served with Poças Tawny Port.

The Bailli of the Alentejo region, Dinis Zabumba, had joined the group for lunch and, together with Dr Jean Ferran, Bailli Provincial for the South of Portugal, thanked Chef Wilson Costa and host general manager Eduardo Peregrino for a most enjoyable lunch.

The Chaîne is an international gastronomic association with a strong social component, counting 25,000 members in 70 countries. The association is always happy to welcome new members who enjoy the conviviality and friendship of a shared good meal.

Should you be interested in knowing more about the Chaîne’s activities, please contact Dr. Jean Ferran, Bailli Provincial du Sud du Tage on 282 912 822 or email ferran@monchique.com

https://portugal.chainedesrotisseurs.com

By VALERIE LANTAU

From left, Dinis Zabumba, Bailli of the Alentejo region, Eduardo Peregrino, general manager of Vale D’Oliveiras Quinta Resort & Spa, Chef Wilson Costa, and Dr Jean Ferran, Bailli Provincial du Sud du Tage