Prestigious French chef Gilles Stassart will present his take on Algarve cuisine at the closing event of Portimão’s gastronomic initiative ‘Fazer Render o Peixe’, taking place on Thursday, April 13 at the town’s museum.
For €70, guests will be able to enjoy a unique dinner (at 8pm) that “combines the fineness of French cuisine with the Algarve’s best fish and seafood”.
Starters include a shrimp or lobster bisque followed by a “duo of oysters”.
There will be many mouth-watering main courses to enjoy, including octopus in a chilli tempura accompanied by sweet potato and crab or ‘lingueirão’ shellfish with lemon and almond zest and garlic cream.
Other tasty dishes include braised tuna with an almond crust and a pomegranate and fish sauce; and chicken ‘ballotine’ filled with shrimp and mushrooms, accompanied by pea puree and smoked carrots.
A “delicious pepperoni and orange sorbet” and local cheese and sweets will follow to “cleanse the palate for dessert”: a honey-glazed ‘nougat’ and an almond and peanut ‘nougatine’ with sweet potato cream and earl grey tea.
Earlier that day (6pm), the museum will also host the presentation of two artistic works.
One is a stop-motion short film by American artist Douglas Fitch filmed at the São Gabriel restaurant in Almancil, while the other is an exhibition documenting Algarve fishing by photographer Filipe Lucas Frazão.
‘Fazer Render o Peixe’ (Make the Most Out of Fish) initiative is part of the larger ‘Algarve 365’ programme, designed to promote the region as a “year-long” destination with over 1,000 events taking place during the low season. It was brought to life by Associação Aspas e Parênteses with the support of Docapesca, Portimão’s Hotel School and the Algarve Wine Commission.