The Bailliage held its 23rd anniversary Gala Induction event at the newly opened Fairmont Quasar Istanbul Hotel where 212 members and guests enjoyed a wonderful afternoon and evening.

International Vice-President Marie Jones presided over the Induction Ceremony. She was assisted by Bailli Délégué Mohamed Hammam and his National Officers. Marie opened the ceremony by addressing the participants with a brief resume of Chaîne’s history and its values.

Three members were awarded the Commandeur insignia for fulfilling 20 years of uninterrupted and loyal membership. Marie then inducted 108 promoted as well as new Professional and Non-professional members.

Notable among the inductions was His Excellency Svend Olling, Ambassador of Denmark to Turkey, who was inducted as a Chevalier d’Honneur. A separate special Induction Ceremony for the Ordre Mondial des Gourmets Dégustateurs was later held whereby 83 new OMGD members received their insignia.

An exclusive, luxury champagne reception followed the ceremony. It featured live stations serving a variety of hot and cold delicacies. Moving to the Ballroom the service of what would be declared “a delicious and sumptuous dinner” commenced. The theme of the six-course menu was “dishes of famous chefs through the centuries”.

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Anchovies Sevigne
a recipe of François Vatel from the 17th century

Cold Parmentier soup with caviar
by Antoine-Augustin Parmentier from the 18th century

Lobster tail Thermidor style
by Auguste Escoffier from the 19th century

Hibiscus sorbet
from the 20th century

Slow-roasted beef short ribs
by Heston Blumenthal from the 21st century

Dacquoise biscuit
by Pierre Hermé also from the 21st century

These unique dishes were paired with champagne and a variety of superb boutique Turkish wines.

At the end of the dinner, the kitchen brigade led by Executive Chef Sedat Bogday and the service brigade led by Banqueting Service Manager Alp Cataloglu and Director of Food & Beverage Sevtap Polat, were recognized by Bailli Délégué Mohamed Hammam and his National Council members for their efforts and hard work throughout the entire event.

Mohamed then thanked Kai Winkler, the hotel’s General Manager, and his team. He presented Kai with the Bailliage of Turkey’s commemorative plaque in recognition and appreciation of the culinary excellence and fine service.

Yves Léon
Chargé de Presse