For its last event of 2017 the Bailliage organized a Gala Dinner at the Conrad Istanbul Bosphorus Hotel to coincide with the hotel’s 25th anniversary.

The evening began with cocktails where a variety of pass around canapés and live stations paired with selected wines were much enjoyed.

A seven course, especially composed for this occasion, was prepared by Executive Chef Alexis Atlamazoglu and his team. To accompany the courses a range of superb wines from around the world had been thoughtfully chosen by Bar Manager Hüseyin Çebi.

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Chicken liver pâté
red onion marmalade, cucumber, savoury crisp
La Gascogne Gros Manseng 2015
Alain Brumont (Madiran, France)

Lobster salad
carrot and cumin panna cotta, porcini, tangerine aioli
‘By Ott’ Rosé 2015
Domaines Ott (Côtes de Provence, France)

Blow-torched scallop scramble
Beluga caviar, chives, bisque foam
‘Attitude’ Sauvignon Blanc 2015
Pascal Jolivet (Loire Valley, France)

Home-smoked and fried scorpion fish
sun choke purée, lettuce and shungiku fricassee
Craggy Range Kidnappers Vineyard Chardonnay 2012
(Marlborough, New Zealand)

Sous-vide cooked spiced pineapple, pink pepper,
olive oil, and grapefruit granite

Twice-cooked beef shank
creamy cauliflower, roasted pumpkin, green pea sprout
celeriac tempura, blue berry and red wine demi-glace
Catena Malbec 2011
(Mendoza, Argentina)

Dark chocolate terrine, milky chocolate mousse
hazelnut sponge, salted hazelnut croquant, sour cherry sorbet
Quinta Do Portal Fine Tawny Port
(Douro Valley, Portugal)

At the end of the dinner Bailli Délégué Mohamed Hammam and his National officers thanked both the kitchen brigade led by Executive Chef Alexis Atlamazoglu, and the service brigade led by Food and Beverage Manager Melih Seçen. They were each presented with National Bailliage Certificates of Appreciation.

Mohamed then thanked Andreas Jersabeck, the hotel’s General Manager, formerly a Maître Hôtelier but who had been promoted to Chargé de Missions in October 2017. Mohamed presented him with a Bailliage of Turkey Commemorative Plaque in recognition and appreciation for the culinary excellence and outstanding service.

As a door gift to take home, all participants were given a tin of Turkish coffee from “Caffè Vergnano 1882” as well as a copy of the book “Be My Guest” written by Conrad N. Hilton.

Yves Léon
Chargé de Presse