By the Hand of Chef Duarte Martins
In this immersion experience, Chef Duarte Martins guides the initiate through the complexity of traditional couscous, revealing a cycle that begins long before the kitchen.
The Setting: A Traditional House in Arco da Calheta
The initiation takes place in the heart of Arco da Calheta, in a traditional house with its own backyard, where the Chef personally cultivates what reaches the table. Amongst banana trees, vegetables, and aromatic herbs, the initiate is enveloped in a familiar and authentic environment that privileges freshness and proximity.
The Origin at Lombada dos Marinheiros
The process begins in the soil tended by Mr. José Luis Sousa. It is in this land that the Trigo Canoco is preserved—a local wheat variety on the brink of extinction, grown through strictly organic methods.
- The Threshing: More than just a harvest, the annual threshing is an act of profound sociability and mutual aid, essential for the cohesion of the Lombada community.
- Fair Price: To ensure the continuity of this cycle and biodiversity, the cereal is purchased from the farmer at a fair price, dignifying the work on the land.
The Inherited Gesture
The Chef shares the technique of “rolling” the couscous that he observes within his own family. It is the cadence and rigour of his cousin, a master artisan, that define the unique texture of the final product.
- Valuing Knowledge: The artisan’s work is equally recognised and paid at a fair price, ensuring that this ancestral knowledge is valued as a vital profession for the regional economy.
The Liminal Moment: Incorporation
The initiation culminates in a meal that marks the definitive transition of knowledge into the body. It is the liminal moment where the couscous is combined with other local ingredients, regional wines, beers, or ciders. Here, the deeply rooted knowledge of the flavours of his land merges with the Chef’s training and experience in 4 and 5-star hotel restaurants. By sharing this table, the initiate incorporates not just the food, but the entire history of its production—the health of the soil, the technical rigour, and the precision of the artisanal gesture.
The Virtuous Circle of Regeneration
By learning to roll the couscous and integrating it into this ritual meal, the initiate ceases to be an observer to become a co-regenerator. They contribute directly to maintaining a living system, where the quality of the experience depends on the respect for those who work the land and keep the tradition active.
Request your initiation here and become an active part of the regeneration of Madeiran couscous culture.