Turkey Dinner
Bailliage of Istanbul
Istanbul, November 18, 2017
Fine dining in a shopping mall
" the main course wine was served in the famous Austrian handmade ZALTO glasses "

The first fine dining establishment in a shopping mall in Istanbul, namely “Escale Restaurant” in the upscale Kanyon Centre, was the destination for the Bailliage’s dinner in November.

Canapés and special cocktails got the evening off to a wonderful start. A six-course menu followed. It had been especially composed and prepared by award-winning Executive Chef Tevfik Alparslan and his team.

Partnering the food were superb Turkish and international wines. All had been carefully selected by Cihan Demir, the restaurant’s Manager and Head Sommelier.

MENU

Izmir 'sakiz' artichoke, smoked Aegean seafood
lakerda, micro greens, mandarin foam
Bromont La Gascogne Gros Manseng 2015 (Madiran/France)

'Antep' stuffed dried eggplant
mincemeat, 'Siyez' wheat, spicy tomato sauce
Marchesi di Barolo Barbera D'Asti Barbera 2014 (Piedmont/Italy)

Green mandarin sorbet in a mandarin shell
Havana Club Rum 7 anos

'Bodrum' baked sole
eggplant, steamed asparagus, truffle mushroom sauce
'Karma' Chardonnay Narince Doluca 2015 (Denizli/Turkey)

'Trakya' roasted shoulder of lamb
smoked wild carrot sübye, stuffed Morel mushroom, Boğazkere glaze
'Grand Reserve' Syrah, Pamukkale, 2013 (Güney/Turkey)

'Bolu' pumpkin bordure, walnuts, chestnut foam
Bilecik Inhisar pomegranate sorbet, 'Afyon' buffalo milk, clotted cream
'333' Sauvignon Blanc, Arcadia 2013, (Kirklareli/Turkey)

As an experiment, the main course wine was served in the famous Austrian handmade ZALTO glasses. Professionel du Vin Taner Oğutoğlu, the exclusive distributer of ZALTO products in Turkey, briefed the members and their guests on the difference between these glasses and ordinary ones. The experiment certainly demonstrated how drinking wine in the special glasses can maximize the potential of the wine.

At the end of the dinner Bailli Délégué Mohamed Hammam, together with National Council members present, thanked both the kitchen brigade led by Executive Chef Tevfik Alparslan and the service brigade led by Restaurant Managers Salih Ҫinar and Cihan Demir. They were all presented with Bailliage of Turkey Certificates of Appreciation.

Mohamed then thanked the owner of the restaurant, Maître Restaurateur Yucel Özalp, and presented him with the Bailliage’s commemorative plaque in recognition and appreciation for culinary excellence and outstanding service. As a door gift, all participants were given each a jar of homemade quince marmalade to take home.

Yves Léon
Chargé de Presse