Friday, September 30, 2005

Portugal's Top Chef, Henrique SaPessoa

After returning from an amazing ten days back in Portugal, I am still getting over the out of this world "Degustacion Menu" that our friend and my mentor, Henrique SaPessoa, created for us. He's now the executive chef in the latest, and by far the coolest, boutique hotel to hit the Lisbon scene, Hotel Bairro Alto ( Here is the seven(!) course menu that we feasted upon, to the raging curiousity and envy of the other diners, I'm sure!

Green Asparagus Cappuccino Amuse Bouche with Porchini Dust

Buffalo Mozzarella and Prosciutto Ravioli with Confit Tomato Sauce, Arugula and Azores Island Chese Shavings

Seared Scallop with Artichoke Puree, Foie Gras Terrine and Balsamic and Truffle Vinaigrette

Roast Fillet of Stonebass with Tomato and Chorizo Timbale and Green Pea and Mint Veloute

Crispy Duck Breast with Carmamelized Fennel and Orange Salad, Celriac Mash and Sherry Jus

Sweet Black Rice with Coconut Ice Cream and Mango

Pastillinhas de Caiscais (Soft Vanilla Creme Brulee wrapped in Filo with Wild Berry Coulis)

The scallop was out of this world! Chef Henrique (only 29 years old!) has consistently created some of the most outstanding meals I've ever had. If anyone gets a chance to go to Lisbon, please check out his restaurant.

Not all of our Portuguese meals were so high-brow. Here's to the guy and his roach coach that prepared our 6 AM post clubbing snack of mystery cut beef. It (in all its blubbery glory) came in a bun loaded with ketchup, mayo, mustard and covered with those little packaged mini french fry chips. It was delicious at the time. Made me want to gag the next morning just thinking about it though. No, he's not my boyfriend. Go to the St. Barts post for a picture of Mike.

1 comment:


Enchanté de vous faire votre connaissance. De l'Algérie enseleillée je vous envoie mille saluts. Bien à vous.