The event took place on two consecutive evenings at Baylan Restaurant in the Bebek district of Istanbul. It was held in memory our beloved Harry Lenas, Grand Officier Maître Restaurateur, one of the last of Turkey’s 28 founding members who passed away in June 2016.

Baylan, which means “perfection” in old Turkish, was one of the first pâtisseries in Turkey. Established in 1923 by Harry’s father, Filip, Baylan therefore has almost a century-long presence on Istanbul’s culinary scene.

Harry was the first pâtissier in Turkey with a “Maître Chocolatier” diploma, having studied his craft in Austria, Switzerland, and Germany. He is well known for serving the first espresso in Turkey, as well as introducing milk shakes, praline, and liqueur chocolates to Istanbul’s elites.

However, his trademark signature product was “Coupe grillé” which consists of two flavours of ice cream with caramel, honey, roasted almonds, and biscuit. He was first to introduce “Christmas Hampers” and on February 14th heart-shaped cakes and chocolates adorned his shop front thus helping Saint Valentine’s Day to be known in Turkey.

Both evenings began with canapés paired with a special in-house made cocktail. Bailli Délégué Mohamed Hammam delivered a short speech commemorating Harry after which came a seven-course dinner especially composed and prepared for this occasion by Tim Briggs, Baylan’s Executive Chef for the last six years.

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Roasted king scallops
brocoletti, lemon confit, noisette butter
Chamlija - Quart Fumé Sauvignon Blanc 2015

Stuffed quail’s egg with black truffle
lightly-grilled beetroot bread, truffle jus
Chamlija - Quartz Fumé Sauvignon Blanc 2015

Poached fresh Canadian lobster
marinated with lemon and ginger, lobster cappuccino
Dr. Loosen - Riesling 2016

Roasted fillet of sea bass
fondue of leek, thin slices of pear, cream of black truffle
Pascal Jolivet - Sancerre 2015

Green apple sorbet

48 hours slow-cooked beef cheek
caramelized onion marmalade, creamy polenta
Château Frank Phélan - St. Estèphe 2009

Baylan traditional “Coupe grille”
(the Harry Lenas signature dessert)
Château de la Tour Blanche - Sauternes 2005

At the end of the second evening, Bailli Délégué Hammam, together with National Council members present at the dinner, thanked both the kitchen brigade led by Executive Chef Tim Briggs, and the service brigade led by Fatih Yücel. Mohamed presented them with Bailliage Certificates of Recognition.

Mohamed concluded by thanking the restaurant’s management and presenting the restaurant with the Bailliage’s Commemorative Plaque in appreciation for the culinary excellence and outstanding service.

As a door gift all participants received a box of speciality macaroons.

Mohamed Hammam
Bailli Délégué