The 3rd Lisbon Food Week took place between 26 September and 4 October. The week was kicked off by Chef Luís Gaspar, host of the This Meat I Love | Back to the Bone.
The chef’s know-how and his Michelin Portugal recommended restaurant, Sala de Corte, added something exceptional to what would have been a special dinner anyway. The event also included a culinary masterclass. What was the idea? To learn how to butcher a whole piece of Rubia Gallego beef.
All eyes were riveted on Imanol Jaka, known as the enfant terrible of meat, who shared his expertise with those present.
Then it was Chef Luís Gaspar’s turn to take centre stage and expertly forge the selected cuts of meat into a meal.
The dinner was based on the cuts taken from a single piece, with the most being made of every last bit of meat. Quinta do Crasto wines were served for the wine pairing.
The menu headliners were the entrecôte and the sirloin, which arrived at the table accompanied by charcoal-grilled heart of lettuce, Vaca Vieja pancetta and hazelnut and fried Madeira corn. The meal was topped off by a Rum baba with mascarpone cream and Madagascar vanilla.
This was the third time in a row that Sala de Corte had taken part in Lisbon Food Week.
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