Combining seven stars between them, Gusto’s renowned consultant chef and his elite squad of chefs prepared a celestial feast paired with Laurent-Perrier Champagne.
The countdown to Christmas has only just started and that warm, luxurious, festive feeling has already been felt at the Conrad. The Quinta do Lago hotel initiated the season with an exclusive dinner that gathered seven Michelin stars and was paired with exquisite Laurent-Perrier Champagne.
Last Tuesday, Chef Heinz Beck, who boasts three Michelin stars at his La Pergola restaurant in Rome, invited three of his top chefs to join him for an exquisite gastronomic evening at Gusto. The “Beck and Maltese Consulting All Stars” event, with tickets at €330 per person, saw Chef Heinz Beck sharing the kitchen with Francesco Nunziata, chef at the Tuscan Castello di Fighine 1*, Salvatore Iuliano from the iconic St George by Heinz Beck 2* in Sicily, and Liborio Buonocore, executive chef at Gusto by Heinz Beck 1* in the Algarve.
In the traditional Gusto fashion, the evening started with an elegant reception in the Gusto bar with delicate amuses-bouche and the first taste of the pairings to come: chilled flutes of Laurent-Perrier Champagne.
Head barman Sujan Lungeli made the most of the occasion to show off his mixology skills as he prepared three new signature cocktails inspired by Algarve flavours, designed to satisfy the most discerning palates.
In the kitchen, Chef Heinz Beck and his three guest chefs prepped for a once-in-a-lifetime performance: an eight-course menu of signature dishes served in a crescendo of delicate flavours, expertly paired with Champagne by Sommelier Hugo Martins.
Gusto’s Head Chef, Liborio Buonocore, kicked off the culinary event with Foie Gras with hazelnuts, pear, coffee and a slice of brioche. A delicate and creamy starter subtly paired with Laurent-Perrier La Cuvée Brut, which also accompanied the second moment, a colourful dish prepared by St George Head Chef Salvatore Iuliano. Passionate about Mediterranean cuisine and vibrant presentations, the Calabrian Chef served marinated amberjack with a variation of tomatoes and lovage in an explosion of colours.
Served with a classic Laurent-Perrier Blanc de Blancs, Chef Liborio Buonocore served Langoustine on cannellini beans with white truffle freshly shaved at the table by Chef Heinz Beck. The host chef then presented his first dish with the same wine: exquisite Tortellini filled with marinated anchovies, fennel and lemon gel, revealing an incredible mix of textures and depth of flavour.
A creamy scallop with wild broccoli, rose compote, smoked potato foam, and caviar, also by Chef Heinz Beck, followed. Then Chef Salvatore Iuliano surprised guests with Red Mullet with artichokes, salted lemon and olive crumble. Both dishes were paired with the recently launched Laurent-Perrier Millésimé, 2015, a rare and outstanding white gold-coloured wine with delicious flavours of biscuits and dried apple.
Chef Francesco Nunziata wrapped up the evening with the only meat dish, Pigeon with salsify, oxidated onion, Java pepper sauce, and a pigeon croquette, paired with yet another new Laurent-Perrier release, the Grand Siècle Nº26. And finally, dessert, an incredible apple tarte tatin with a fascinating croissant ice cream, mountain pine and caramel sauce, served with pink bubbles, Laurent-Perrier Cuvée Rosé.
Seven certainly was a good omen. Symbolizing “completion or perfection”, it was no surprise that the gastronomic marathon, which gathered seven stars on November 7, would be sumptuous success!