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Turkey Dinner

Istanbul, September 26, 2012

The Bailliage of Istanbul opened its 2012-2013 season with a dinner at Topaz Restaurant. The event obviously caught the attention of the members as it was sold out immediately after it had been announced. Some 70 members and their spouses eventually attended.

The evening began with a Champagne Moët et Chandon cocktail served with three varieties of canapés: caviar, pureed pike roe and marinated salmon fillet. Thereafter, the participants were served a six-course dinner especially composed by the restaurant's Executive Chef Tevfik Alparslan for this occasion.




The first course was Chilled strawberry consommé, with melon, truffle mushroom rosette and coconut bubbles. Next came Smoked and sous-vide foie gras, with avocado coulis and pomegranate wine aspic – paired with Nilkut Sarafin Chardonnay 2010.

The third course was Langoustine and sea scallop, with steamed asparagus and lobster bisque. It was partnered by Suvla Grand Reserve Rosanne-Marsanne 2011, a wine which was served for the first time at this event, prior to its scheduled release three weeks later. To refresh the palates, there was a delicious homemade sorbet prepared from Aydin-Pazar-region figs and liquorice perfume.



The main course was Balikesir-Gönen-region Oven-baked rolled lamb, with black zucchini custard, rillettes potatoes and morel mushroom emulsion. The accompanying wine was Signium Merlot/Shiraz/Öküzgözü 2010, which was also served for the first time at this event, shortly before its release. The unique dessert was Golden-leaf chocolate velvet, with dried fruit jelly, wild chestnuts taglioni and angel sugar, paired with Sevlien Late Harvest Muscat “Sweet Wine” 2009.

At the end of the evening, Bailli Délégué Mohamed Hammam invited both the kitchen brigade, led by executive chef Tevfik Alparslan, and the service brigade, led by the restaurant’s two Maitre-D’s Salih Çinar and Kemal Aydin, into the room and handed over a special framed certificate to each of them, in appreciation of the efforts and outstanding service before and during event.



He further presented the restaurant’s General Manager, Anil Toroslu, and its owner, Yücel Özalp, with Bailliage of Turkey honorary plaques in appreciation of their warm welcome and the fine quality of the food, wine and service extended to the members at this exceptional event.

Mohamed Hammam
Bailli Délégué

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