REID’S PALACE PROMOTES THE GASTRONOMIC FESTIVAL

REID’S PALACE PROMOTES THE GASTRONOMIC FESTIVAL

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The hotel ‘Belmond Reid’s Palace’ promotes the first edition of the gastronomic festival, which will take place from 08 to 10 June 2018, with the participation of seven Michelin Chefs, who will accompany in the kitchen the host Luis Pestana, Executive Chef of the Belmond Reid’s Palace and the starry William Restaurant.
The first day of the festival will be marked by the presence of Michel Van Der Kroft and David Bisetto. In a secluded setting, these two Michelin Chefs will share their precious culinary expertise with Belmond Reid’s Palace guests through two bold and fun masterclasses that will take place in the hotel’s conservatory.
On June 9, the festival continues with an outdoor ‘Food Party’, which brings together not only the eight Michelin chefs of this event, but also partners, brands and premium products from different parts of the world. Distributed over more than 20 seats, this dinner will be served in refined dishes. Vista Alegre and aims to provide gastronomic lovers with a trip of flavors that will start with the champagne of the prestigious Pommery. Already the end of the adventure will be dedicated to the sweets and will have the presence of handmade chocolates, fine pastry and desserts inspired by local products.
The setting chosen for this mytical night was the pools of Belmond Reid’s Palace, where the eight chefs will cook their delicacies live, to the sound of DJ Yen Sung – resident in Lux Fragile since its opening and recognized as one of the best Djs of Portugal. With a privileged view over the bay of Funchal, guests can still watch the piromusical spectacle of the Atlantic Festival.
The gastronomic festival will end on June 10 at the William Restaurant with a nine-course menu, created jointly by the eight Michelin Chefs present at the event. For example, Chef Sergi Arola chose caviar and foie gras as the main ingredients of his dish and Pedro Lemos decided to honor the bluefin tuna by adding mushrooms and wasabi. Luís Pestana will use wood wine to flavor Wagyu steak and Pastry Chef Pedro Campos will close this experience with the ‘Flavors with tradition’ dessert, where passion fruit, curd cheese and honey cake will play a prominent role. The rest is still a secret.
The menu will be accompanied by a pairing of wines from the prestigious Niepoort – distinct brand of Porto and wines from the Douro -, which will be presented by guest Sommelier André Franco in partnership with Alberto Luz, Belmond Reid’s Palace.

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