Visitors to Chef Meynard's stand will have the opportunity to sample a tantalising selection of signature flavours straight from Varanda's kitchen, including a prawn and spinach salad with black truffle vinaigrette and parmesan, complemented by desserts including the devilishly delicious raspberries millefeuille prepared by the Hotel's beloved Pastry Chef Fabian Nguyen.
In addition to sampling a selection of dishes and picking up some key tips and techniques, visitors to Chef Meynard's stand will be the first in the world to sample one of his three brand new signature products – two salt seasonings and an olive oil – created in partnership with Loja do Sal, an exclusive salt purveyor, and CARM, a family-run olive oil producer.
It is Chef Pascal Meynard's second year at the festival, which this year has a stunning new venue within walking distance from Four Seasons Hotel Ritz Lisbon: the recently restored Carlos Lopes Pavilion at Eduardo VII Park.
Each of the two salt seasonings – one for fish and the other for meats – incorporates a secret blend of Chef Meynard's favourite spices to bring out the best in the ingredients, while his signature "liquid gold" olive oil – best described as delicate and aromatic – gives a distinct "Midas touch" to any dish.
"Portuguese cuisine is an exciting celebration of local ingredients combined with global seafaring influences," comments Chef Meynard.
"It's a lifelong dream to produce my own range of products and an auspicious start to be launching them at such a prestigious celebration of Portuguese ingredients."
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