Our Bailliage held its 24th anniversary Chapitre, at the Swissôtel The Bosphorus Istanbul. It was attended by 270 members, spouses and guests.

The event began early evening with the Induction Ceremony presided over Tal Gal-Cohen, Member of the Conseil Magistral, whereby 101 Chaîne members and 60 Ordre Mondial members were inducted. Three Commandeurs (20 years) as well as 67 Silver Commandeurs (10 years) were presented.

Champagne cocktails paired with a selection of cold and warm Peruvian canapés, especially prepared by the hotel’s Peruvian-born Chef, Bruno Santa Cruz, were served. In a very friendly, relaxing atmosphere everyone enjoyed the warm summer evening in “16 Roof”, the Swissôtel’s restaurant on the 16th floor with its spectacular views of the Bosphorus and the city.

Afterwards we proceeded to the ballroom, where a delicious, sumptuous seven-course dinner, especially composed and prepared for this occasion was served.

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Torchon of duck foie gras
pressed asparagus, samphire
spiced lapis legit (thousand layers cake), Armagnac fig confit
A. Zirnhelt Gewurztraminer 2015 - Alsace, France

Scallop and crayfish bouillabaise
saffron tomato, smoked aubergine, sea urchin mousse, crostini
La Château Haut-Poitou Sauvignon Blanc 2016 - Loire, France

Aegean skate, crispy roll skin
bean cassoulet, roasted cauliflower, spinach, pea sprouts
Fleurs de Prairie Rosé 2017 - Côtes de Provence, France

Lemon verbena and Beluga vodka sorbet

Roasted lamb saddle, braised collar
porcini and pumpkin autumn roll, turnips, reduced marsala jus
Le Colline Dei Filari Amarone Della Valpolicella 2013 - Veneto, Italy

Artisanal cheese selection
Vacherin Fribourgeois, Appenzeller mild-wurzig
Tarzi Siyah, Divle Obruk
walnut shortbread
Le Colline Dei Filari Amarone Della Valpolicella 2013 - Veneto, Italy

White chocolate quince mousse
walnut shortbread, mable croquant, baked quince
Sablettes 2012 - Sauternes, France

Tea and coffee
Selection of homemade chocolate truffles

At the end of the evening Bailli Délégué Mohamed Hammam and his national officers thanked the following:
- kitchen brigade led by Executive Chef Ali Ronay
- service brigade led by Maître d’Hôtel Metin Aykan
- Food and Beverage Manager Gürkan Yelkenci
- Assistant General Manager (Food and Beverage) Ufuk Demir
- Assistant General Manager (Rooms Division) Ahmet Özkan

All were awarded with Bailliage of Turkey Certificates of Appreciation in recognition for their outstanding performance throughout the entire event - organisation, preparation and execution.

Mohamed thanked General Manager Ugur Talayhan for his warm welcome and excellent hospitality also for his continued support of the Chaîne in Turkey. Tal Gal-Cohen presented him with the National Bailliage’s commemorative plaque in recognition and appreciation for culinary excellence and very impressive professional services clearly demonstrated during the evening.

As a door gift, all participants were offered a selection of homemade chocolate truffles to take home. This marked the end of yet another memorable event by the Swissôtel The Bosphorus Istanbul which everyone enjoyed and appreciated very much.

Vive la Chaîne!

Mohamed Hammam
Bailli Délégué