Benoît Sinthon takes Il Gallo d’Oro to the Paul Bocuse Institute

Three days of fine dining is to take place during a collaboration between chef Benoît Sinthon and the Paul Bocuse Institute in France.
Carabineiro, Pombo Eucalyptus and Morango XXL are the three dishes that the chef of Il Gallo d’Oro (The Cliff Bay . 2 Michelin stars) will prepare in the Saisons restaurant on 18,19 and 20 July, alongside Davy Tissot, one of Paul Bocuse's disciples and awarded the 2004 “Meilleur Ouvrier de France”, a distinction that recognises France's top artisans.
This sharing of experiences is all about "making our cuisine known, with products such as torresmos [garlic roasted pork], sweet potato, mel de cana [sugar syrup], pitanga [a red fruit] and fennel." These items are held in high esteem by the II Gallo d'Oro chef, who promises to take "the best that Portugal and Madeira has to offer" to the school of Paul Bocuse, ambassador and outstanding name in French cuisine.