Lunch with Benoît Sinthon (part II)

After the amuse-bouche and the starter, my stomach welcomed a fillet of beef au gratin with gorgonzola cheese, accompanied by potatoes with rosemary and presunto, peperonata and grilled courgettes. The desert was a creamy tiramisu and Tia Maria liqueur, stracciatella ice cream and a fresh fruit sabayon with Amaretto. The wines were Trincadeira 2004 and Reserva 2003.

“Trincadeira goes better with the Tournedo, which is served with peppers, while Reserva would be a good accompaniment to game, i.e. wild duck, deer, or hare. Trincadeira therefore with tournedo, lamb and demi-glace, or veal steaks.“

Would Benoît’s choice of wine be Reserva or Trincadeira with a fish which is rich in flavour? “Reserva would give continuity to the delicacy of a good fish with a complimentary not too strongly flavoured garnish, and give continuity to the fineness of the fish. One could then continue with the Reserva for the desert and serve for example, a crème brûlée, or the small chocolates that we are going to taste (with slightly glazed orange)“.

To end the pleasant conversation I was having by the Funchal seaside with the friendly and courteous Provencal chef, (who has worked at Cliff Bay since 2002, having cooked in Monaco and Paris in the past), we wanted to determine if it was the wine or the food which commanded the choice, to which Benoît Sinthon answered, with a smile: “The food, but perhaps that’s because I am on the side of the kitchen.“