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Turkey Dinner

Istanbul, February 24, 2014

The Bailliage of Istanbul starts 2014 in style

The first event in 2014 for the Bailliage of Istanbul was held at the renowned Frankie Restaurant and was attended by 98 members and their partners.

The evening began with champagne cocktails served with a variety of cold and hot canapés. Thereafter, the seven-course dinner menu, especially composed for the occasion by the restaurant’s Greek Executive Chef Symeon Triantafyllou, was served.


Mini Aegean dolmas

Winter salad with Kes cheese

Tarhana risotto with kidney

Satsuma-Mint-Ketel One sorbet

Cassoulet of monkfish with seafood and beef pancetta

Beef cheek

with artichoke ‘Begendi’ (Ed. Literal translation "the Sultan liked it")
and sunchoke (Ed. Jerusalem artichoke) chips

A taste of Turkish desserts

Qadayef roll with caramel-sahlep mousse
Pistachio-yoghurt cheesecake with “Kirecte” pumpkin
Green apple sorbet

Likya Vineyards Pinot Meunier 2012
Kavaklidere Cote d’Avanos Sauvignon Blanc 2012
Kayra Versus Syrah-Viognier 2010
Chamlija Narince 2013
Château Labegorce-Zedé 2009

With dessert:
23-years’ old Zacapa Rum from Guatemala

The exquisite dishes were perfectly partnered by the fine selection of wines with the rum being a revelation with the dessert selection.

At the end of the evening, the Bailli Délégué Mohamed Hammam thanked the kitchen brigade led by Executive Chef Symeon Triantafyllou, and the service brigade led by Restaurant Manager Serdar Kombe. They were each presented with Bailliage of Turkey certificates of appreciation.

Mohamed further thanked Aysem Saracoglu, the restaurant’s General Coordinator, and the restaurant’s owner, Maître Restaurateur Kaya Demirer for the excellent hospitality and for making this event a memorable one for all participants. Each received the Bailliage’s commemorative plaque. Mohamed also took the opportunity of this event to present the Chaîne’s Professionals Plaque to Kaya Demirer.

Mohamed Hammam, Bailli Délégué