Benoît Sinthon

Flavor, involvement with the local products and a impeccable technique are the three main ingredients used daily by the executive chef at The Cliff Bay hotel, in Il Gallo D’Ouro. The two Michelin stars that he maintains in this space are the result of an intense work of union between his French bases and the essence of Madeira’s local gastronomy.

Chef Dishes

Organic chicken

The corn stack that stands out in this image comes from The Cliff Bay vegetable garden. Alongside organic chicken, corn has the leading role in this Il Gallo d’Oro signature dish. This creation is living proof that simple ingredients, if well interpreted, executed, and presented, can step up to a whole new level! Bravo!

Corn

From bread to the most daring gastronomic creations, the versatility of corn can be observed throughout mainland Portugal and its islands.

This week‘s featured product is originally from the Americas. Brought to Europe at the time of the Discoveries, to this day, it is still one of the most planted cereals in the country.

Madeira

Montanhas que roçam os céus, florestas exuberantes, cascatas que se precipitam no mar. Piscinas esculpidas na rocha pelo mar, quilómetros e quilómetros de caminhos pedestres e mil e uma paisagens capazes de fazer bater mais forte até o mais empedernido coração. Bem-vindos à Madeira!

Benoît Sinthon

Chef Dishes

Organic chicken

Products used

Corn

Regions

Madeira

Follow us

Siga-nos

Newsletter

Contacts

Contactos