To mark the end of the year and to welcome 2019 we organized a Gala Dinner at the Istanbul Marriott Hotel Sisli.

The theme was “Snow White”. The hotel did a wonderful job in decorating the venue right from the corridor leading to the ballroom from the cocktail area.

Everything in the ballroom was white: trees covered with snow on the floor and as table decorations, snowflakes were scattered around with candles lighting everywhere. Even the menu and name cards were shaped as snowflakes thus creating a true winter atmosphere and festive spirit.

The evening began with a reception at which pass around cold and warm canapés were accompanied by a selection of wines, including Champagne Veuve Pelletier.

A seven-course dinner followed. The menu was especially composed and prepared by Executive Chef Özgür Üstün and his team. It was paired with a selection of superb national and international wines.

MENU

Pheasant crème brûlée
Vouvray 2016
Domaine Champalou, Loire Valley, France

House-smoked duck breast, beetroot mille-feuille
Albarino 2015 - Ribaflavia, Rias Baixaz, Spain

Winter squash soup

Seared red mullet, lobster crumbles
Sancerre Grand Reserve 2015
Michel Laurent, Loire Valley, France

Lime and yoghurt sorbet

Slow-cooked Port-wine glazed beef cheek
Chateau Nuzun Cabernet Sauvignon 2010
Çesmeli Vineyards, Tekirdag, Turkey

“A snow effect”
Suvla ‘Tatli Tatli’ Cabernet Sauvignon Syrah 2016
Gallipoli Peninsula, Turkey

At the end of the dinner Bailli Délégué Mohamed Hammam, with National officers present at the event, thanked both the kitchen brigade led by Executive Chef Üstün and the service brigade led by Maître d’Hôtel Emre Ergin and Director of Operations Deniz Akyüz. They were presented with Bailliage of Turkey Certificates of Appreciation.

Mohamed then thanked General Manager Ioan Maties and presented him with the National Bailliage’s Commemorative Plaque in recognition and appreciation for culinary excellence and outstanding service.

As a door gift everyone was given a bag with homemade pumpkin jam and a tin of Caffe’ Vergnano Turkish coffee.

Yves Léon
Chargé de Presse