For the fourth event of its 2019 programme the Bailliage organized a dinner on consecutive evenings (Thursday and Friday) at TOI Restaurant given its reputation for delicious world-class cuisine.

In view of the restaurant’s maximum capacity of 60 people so as not to disappoint members the same dinner was arranged on two consecutive evenings!

Each began with a reception where pass around canapés were accompanied by Altin Köpük sparkling wine. A seven-course dinner followed, especially composed by Owner/Executive Chef Ismet Saz, Maître Rôtisseur, paired with superb national wines carefully selected by Sommelier Metin Sarigöl.

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Sweet water crayfish
cress and arugala smash, pickled red radish
Chamlija Rosé ‘Papaz Karasi’ 2018

Mackerel
sweet leeks, Halhali olives
orange and olive oil sauce
Epic Sauvignon Blanc 2017

Duck pastirma
salted shortbread, aerated Ezine cheese
Prodom ‘Emir’ 2017

Oxtail borane
powdered spinach, yanik yoghurt, brown butter foam
Likya Pinot Noir 2017

Slow-braised lamb shoulder
tahini, Swiss chard
Kavaklidere Pendore ‘Öküzgözü’ 2016

Cheese selection with pepper marmalade
Kavaklidere Pendore ‘Öküzgözü’ 2016

Oven-baked sutlac (rice pudding)
rice cracker, Reyhan sorbet
Bornova Misket ‘La Passito’ 2017

At the end of dinner Bailli Délégué Mohamed Hammam, together with the National Board members present, thanked both the kitchen brigade led by Chef Yigit Alicioglu and the service brigade led by Restaurant Manager Özgür Atay. Mohamed went on to thank Executive Chef Saz presenting him with a Bailliage of Turkey Commemorative Plaque in recognition and appreciation for the restaurant’s culinary excellence and outstanding service.

A box of petits fours was offered to each guest with coffee. Most people took them home to enjoy later as a memory of an excellent dinner.

Yves Léon
Chargé de Presse

NB. The accompanying photos were taken on the second dinner date, i.e. April 19th