Michelin-Starred Chefs Bring the Art of Tasting Portugal to the Table ♦ “The Art of Tasting Portugal” will start in February, with chefs’ dinners that propose to be a showcase of Portuguese gastronomy, with its most exclusive foods and wines! Secrets From Portugal will tell you all about this amazing event happening this month.
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February is the starting month of the project “The Art of Tasting Portugal”, an initiative of the Chefs Agency, which aims to be another way of presenting the best of Portugal and its gastronomy, “in a surprising, unique and always different format”, at exclusive dinners made by Michelin-starred national chefs.
The host of “The Art of Tasting Portugal” is Atelier Henrique Sá Pessoa, in Marvila. The first protagonist of these dinners, which intend to be a true Portuguese eno-gastronomic experience, is the chef Diogo Rocha, of the restaurant Mesa de Lemos, holder of a Michelin star, on the 5th and 6th of February.
Not being a watertight format, “The Art of Tasting Portugal” will also integrate, on February 28 and 29, at Atelier Henrique Sá Pessoa, an innovative ‘pop-up’ that will bring together chefs Carlos Afonso (O Frade), Iñaki Bolumburu (ex-Nerua, No. 32 World’s 50 Best Restaurants and ex-Noma), Nicolas Lopez (ex-Villanos en Bermuda, No. 15 on the list of 50 Best Restaurants in Latin America) and Pedro Martín, sommelier and wine producer, in an unprecedented format on national fish.
Chef Rui Silvestre, from the Vistas restaurant, with a Michelin star), will follow on the 19th and 20th of February. And on March 13th and 14th, it will be the turn of chef Rui Paula, from the Casa da Chá da Boa Nova, with two Michelin stars, in Leça da Palmeira.
According to the Chefs Agency, this is a “project that also intends to give to those who visit Portugal, a format that concentrates the best of the country, in the essence of national gastronomy and ‘terroir’, in a unique and surprising context”, and one of its ambitions is “to highlight the fundamental role that Portugal played in the discovery of products of undeniable importance in the world and in gastronomy”.
