The Il Gallo d’Oro restaurant, located at The Cliff Bay hotel in Funchal, will once again host a new edition of the gastronomic event “Duetos”, scheduled for October 11. On this occasion, Chef Benoît Sinthon — host of the event and Executive Chef at Il Gallo d’Oro, which holds two Michelin stars and a Green Star — will welcome Chef René Mathieu, from restaurant Fields in Luxembourg, who also holds one Michelin star and a Green Star.
The dinner offers a culinary experience focused on a plant-based and sustainable approach, with a menu that combines fresh produce from PortoBay’s vegetable garden with fine dining techniques. This creative focus on vegetables is reflected in unexpected pairings such as corn with popcorn and basil, or cauliflower with verbena and mint. The meal will be paired with a curated selection of Portuguese wines, chosen by sommelier Leonel Nunes.
“We continue to invest in and draw inspiration from the produce of PortoBay’s garden, celebrating the freshness and aromas of each season. It takes research, testing, training and, from time to time, the privilege of cooking alongside the best in this field,” said Benoît Sinthon in a PortoBay press release, highlighting the importance of collaborating with leading chefs. “Chef René Mathieu is considered one of the world’s top specialists in the art of vegetable-based cuisine.”
For Sinthon, this edition of “Duetos” is more than a special dinner — it’s also a moment of sharing and learning. “It allows us to share our cuisine, welcome fellow chefs with interesting culinary concepts, exchange ideas, showcase our work, and learn from them. This is what cooking is about: inspiration, sharing and humility.”
René Mathieu, internationally recognised for his pioneering work in elevating plant-based cuisine, also emphasised the collaborative spirit of the event in the same press release. “Benoît is a chef I deeply respect. The goal is to share our culinary experiences, and these will certainly be convivial and educational moments with a passionate team,” he stated.
Regarding the dinner’s culinary proposal, the Belgian chef added: “We want to offer balance and precision, with harmonious and delicate dishes. Our aim is to create an atmosphere of sharing and conviviality that encourages conversation, exchange of ideas, and collective tasting moments. And, of course, to surprise and create lasting memories.”
The experience begins at 6:30 p.m. with a welcome cocktail in the presence of both chefs. The dinner is priced at €295 per person, with an optional wine pairing for €185. Reservations are limited and can be made via email at restaurant.tcb@portobay.pt or by phone at +351 291 707 700.
The “Duetos” event is part of PortoBay Group’s ongoing commitment to creating immersive gastronomic experiences, bringing together top-level chefs around exclusive, seasonally inspired menus.
Benoît Sinthon began his career in France, where he worked in renowned restaurants such as Rochegude and Joigny, both members of Relais & Châteaux and holders of Michelin stars. In 2004, he took over the kitchen at Il Gallo d’Oro, becoming, in 2009, the first chef to earn a Michelin star for Madeira. The restaurant earned a second star in 2017, and in 2022 received the Michelin Green Star for its commitment to sustainability. His cuisine is defined by a strong focus on regional Madeiran products, complemented by high-quality ingredients sourced from across Europe.
René Mathieu, meanwhile, is one of the leading figures in contemporary plant-based gastronomy. Originally from Belgium, he earned his first Michelin star in 1991 at Le Capucin Gourmand. From 2005 to 2025, he led the kitchen at Château de Bourglinster in Luxembourg, where he deepened the connection between nature and fine dining. In 2025, he opened Fields, a restaurant entirely dedicated to plant-based cuisine, which quickly earned a Michelin star and a Green Star. His experience as Executive Chef to the Luxembourg royal family further cemented his international reputation.
