Belmond Reid's Palace announces "The Art of Flavours" festival


Belmond Reid's Palace announces "The Art of Flavours" festival

Belmond Reid's Palace Art of Flavours FestivalMay 7, 2018: Hotel Belmond Reid’s Palace in Portugal has announced the first ever “The Art of Flavours”, an annual gastronomic festival that will take place from June 8 to 10, 2018. Luís Pestana, Executive Chef of Belmond Reid’s Palace and the Michelin-starred William Restaurant, has invited seven Michelin Star Chefs to create an exotic amalgamation of flavours.

The seven chefs are Michel Van Der Kroft of 't Nonnetje in Holland (2 Michelin stars); Ricardo Costa of The Yeatman Hotel in Porto, Portugal (2 stars); Davide Bisetto of Oro – Belmond Cipriani in Venice, Italy (1 star); Joachim Koerper of Eleven in Lisbon, Portugal (1 star); Pedro Lemos of Pedro Lemos Restaurante in Porto, Portugal (1 star); Sergi Arola of LAB by Sergi Arola – Penha Longa Resort in Sintra, Portugal (1 star); and Vitor Matos of Antiqvvm in Porto, Portugal (1 star).

The first day event will be exclusively available for Belmond Reid’s Palace guests where Chef Michel Van Der Kroft and Chef Davide Bisetto from Belmond Hotel Cipriani will be sharing their expertise and knowledge with two masterclasses.

The lavish outdoor party on June 9 will gather brilliant Chefs, wine makers and producers from all over the world. With more than 20 stalls, food and wine lovers can enjoy a range of flavours beautiful plated in fine china from Vista Alegre (a Portugese brand as well). The stand-up dinner includes Pommery Champagne and a dessert corner, where handmade chocolates and exquisite pastry will sweeten the end of the night.

The festival will end with a once-in-life event where all eight Michelin-starred chefs will join hands and minds to bring an exquisite nine-course menu at the William Restaurant. The tasting menu will be paired with wines specially selected by Niepoort, producers of distinctive ports and Douro wines and served by Sommeliers André Franco and Alberto Luz from Belmond Reid’s Palace.

While Chef Sergi Arola has chosen the caviar and foie gras as main ingredients, Pedro Lemos will homage the local fish by presenting a bluefin tuna with mushrooms and wasabi. Luís Pestana will use Madeira wine to flavour Wagyu beef. Pedro Campas, the Pastry Chef at Belmond Reid’s Palace, will close the experience with a unique desert.

The Food Party on June 9, starting at 7.30 pm, is priced at 140.00 € per person while the Stars Dinner on June 10 is priced at 200.00 € per person. Advance booking is required and reservations can be done directly with the hotel through +351 291 71 71 71 or reservations.rds@belmond.com

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