‘With much fine food, fun and fanfare, the Gourmet Culinary Extravaganza kicked off stylishly’

The Extravaganza has begun!

The opening dinner of the Gourmet Culinary Extravaganza was a fitting start to the culinary event of the year, with Michelin-starred chefs astounding guests at Gusto by Heinz Beck with a seven-course gourmet meal

W

hen a dozen Michelin chefs from around Europe come together for an event centred on exceptional fine dining experiences, the opening night should set the standard. And so it was with much fine food, fun and fanfare that the Gourmet Culinary Extravaganza kicked off stylishly at the Conrad Algarve hotel on Saturday, 29^th of October.

 

The first of an extraordinary weekend programme, the seven-course gourmet experience brought together four Michelin-starred chefs at Gusto by Heinz Beck, the flagship restaurant of the luxury hotel in Quinta do Lago. Host of the event was of course Heinz Beck himself, the German chef whose signature Italian cuisine has earned him several Michelin stars in multiple countries.  

 

He was joined by three of his culinary peers – Sidney Schutte (2 stars De Librije, Waldorf Astoria Amsterdam), Roel Lintermans (1 star Les Solistes, Waldorf Astoria Berlin) and Matt Tebutt (Schpoons & Forx, Hilton Bournemouth) – to create a mouthwatering menu that both delighted and inspired the guests of this sold-out event, and was a talking point among the chefs themselves.

 

In truth, there were more Michelin chefs present on the opening night, albeit at the dinner table rather than in the kitchen, but the spotlight was on the chefs from the Waldorf Astoria and Hilton families. Following the amuse-bouches, it was Sidney Schutte who commenced proceedings with cockles and black currant, black pudding, pistachios and mangalica, a dish he created to blend Portuguese cuisine with his own style and which fellow guest chef Matt Tebutt praised as a unique combination. As each dish was paired with a different wine purposely selected by a member of the prestigious Portuguese sommelier team, the first course was paired with a selection from Miguel Mendes: the 2010 Principal Rosé from Bairrada, a choice that amazed the chef so much that he is now considering incorporating Portuguese wines at De Librije.  

 

Host Beck followed with a trio of delectable dishes: scallop carpaccio served with white truffle (served with a 2011 Muros de Melgaço Vinho Verde chosen by hosting sommelier António Lopes); the chef’s famous Tonno Tonnato (with a Douro wine, a 2013 Somnium, from Sérgio Antunes); and duck ravioli with pine tree needle-infusion and lyophilised porcini mushroom (paired with a selection from André Figuinha, the 2014 Pai Abel from Bairrada).

 

Belgian chef Roel Lintermans created an exceptional fish dish of monkfish in tandoori, lemon, green olives and crunchy celeriac, paired with a 2011 Duvalley Grande Reserva White from the Douro region, selected by sommelier João Chambel. The meat dish came courtesy of Matt Tebutt, the English television personality whose roots were apparent in the braised oxtail, white bean purée and sautéed ceps, red mullet, chive and meat juice vinaigrette. For this, sommelier Ricardo Morais selected the 2013 Pomar do Espírito Santo Reserva from the Lisboa region.

 

Wrapping up the opening night was chef Heinz Beck, with a sumptuous red fruits composition, a cinnamon “croccante” and Robiola Semifreddo. To enhance the final course, the selected pairing came from Carlos Monteiro, a 2011 Seara d’Ordens L.B.V. Port.

 

With the bar set high, expectations will no doubt be surpassed as the Gourmet Culinary Extravaganza continues to delight both guests and chefs throughout this sunny weekend in Portugal. Onwards and upwards!

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