The Bailliage welcomed the New Year with a Gala Dinner at the Shangri-La Bosphorus. Some 75 members and guests participated, including Bertrand Buchwalter, the French Consul General in Istanbul, who was our guest of honour.

At the reception a variety of canapés and bubbly were served. Thereafter, the six-course dinner menu, especially composed and prepared for us by Executive Chef Olivier Pistre and his culinary team, was paired with superb national and international wines.

MENU

Young potato emulsion with caviar
NV Santero Prosecco ‘Spumante Craze’ DOC - Piemonte (Italy)

Burrata and tomato déclinaison with chai
2015 Kayra ‘Allure’ White - Denizli (Turkey)

Chinese seafood soup & dim sum
Chinese jasmine tea

Squid with fennel risotto and saffron
2012 Kavaklidere ‘Cotes d’Avanos’ - Anatolia (Turkey)

Lobster Thermidor
with yogurt and verveine
2014 Chamlija ‘Felix Culpa’ Pinot Noir - Kirklareli (Thrace, Turkey)

Vanilla tart revisited with tonka beansa
NV Villa Sandi Prosecco - Treviso (Italy)

Tea and coffee

The preparation for this event began a couple of months earlier. Meanwhile, Executive Chef Olivier was appointed as Executive Chef of the Kuala Lumpur Shangri-La. Nevertheless, as he had been enthusiastically looking forward to hosting this event for a long time, he insisted on postponing his transfer to Malaysia in order to personally supervise this wonderful dinner. He in fact departed for his new post the following morning, i.e. right after the event!

At the end of the dinner Bailli Délégué Mohamed Hammam, together with those National Council members at the event and the French Consul General, presented Bailliage certificates of recognition to the leaders of the kitchen and service brigades.

Mohamed then thanked the hotel’s General Manager, Philippe Kronberg, by presenting him with a Bailliage commemorative plaque in appreciation of the culinary excellence and attentive service which had made the evening a memorable one.

Yves Léon
Chargé de Presse