Six chefs from Lisbon cook at the first gala Michelin Guide in Portugal

Six Michelin-star chefs from the Lisbon region will cook at the presentation of the Michelin Guide Spain and Portugal on November 21 in the Portuguese capital, said the coordinator of the gala, José Avillez.

The restaurants represented at the ceremony will be: Alma (Henrique Sá Pessoa), Loco (Alexandre Silva), Guincho Fortress (Miguel Rocha Vieira), Eleven (Joachim Koerper), LAB by Sergi Arola (Sergi Arola) – all with a Michelin star – and Belcanto (José Avillez) with two Michelin stars.

The ceremony for the presentation of the 2019 edition of the Michelin Guide of the Iberian Peninsula will be held for the first time in Portugal, when the company celebrates the tenth anniversary of the galas, which until now have always been held in Spain, with several cities to compete for the venue of the event.

“It’s about time,” said José Avillez, coordinator of the gala, which will take place at the Carlos Lopes Pavilion in Lisbon.

The event usually hosts around 500 guests, including chefs, businessmen and representatives of authorities and institutions, as well as more than 100 media outlets in both countries.

The fact that the gala comes to Portugal “brings prestige, above all,” said Avillez, adding that “it is the recognition that Portugal also counts in this equation.”

The format of the gala will be similar to the previous ones: after announcing the news of next year’s edition of the Michelin Guide for Spain and Portugal, chefs from the region where the event takes place to prepare a dinner, which is served on foot.

Three weeks after the event, the chefs have already defined what they will prepare: each will present four dishes, one of which will be a dessert.

“We decided to make our kitchen, but very inspired by the cuisine and the Portuguese flavours,” said the coordinator, indicating that the goal is “to show here the Portuguese identity and the identity of each one.”

In addition to the highlight of the “Lisbon brand” and “Portugal brand” that this event will bring to Portugal, José Avillez points out another advantage: “the fact that a number of Spanish chefs and journalists come here, some of them even for the first time” can be an opportunity to show the country, before and after the gala.

Therefore, the Portuguese chef, therefore, invites the official entities to extend invitations to ‘chefs’ and foreign journalists to stay ‘two or three nights’ in Portugal and to visit the country a little.

“It could really make a difference,” he said.

The public investment for the organization of the gala is more than 400 thousand euros, according to the Portuguese Government, which expects “a great return to the economy of the city and the country.”

Portugal has, in this year’s edition of the ‘red guide’, five restaurants with two stars and 18 restaurants with one star.

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