The ninth event organized by the Bailliage in 2019 was a sell-out dinner for 100 members and their guests at the Conrad Istanbul Bosphorus Hotel. Centrally located in the lively Besiktas area, the hotel is a five-minute walk from the Bosphorus.

At the reception a selection of pass-around canapés was enjoyed with Prosecco as well as red and white wines. The seven-course dinner menu was especially composed by Executive Chef Ziya Cikrikci with the theme “A Chef’s Journey into Nature”. It was paired with superb international wines.

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Respect the Ocean
Bonito, bottarga, persimmon, geranium
Marchesi di Barolo Roero Arneis 2016
Piedmont, Italy

Gillardeau oyster
vermouth-infused sabayon, sea bean, kale, caviar
Marchesi di Barolo Roero Arneis 2016
Piedmont, Italy

Taste the Earth
Veal tail and tongue
kumquat, cucumber, olives, Divle obruk cheese
Côtes de Provence ‘Fleurs de Prairie’ Rosé 2018
Provence, France

Lamb sweetbread, bone marrow, goose liver
chestnut, beurre noisette foam
Vacqueyras Pont du Rhône 2015
Southern Rhône Valley, France

Red cabbage sorbet

Hunt of the Season
Partridge
cepe, sunchoke, herb clorophyll, cassis
Amarone della Valpolicella 2013
Le Colline Dei Filari - Veneto, Italy

World of Chocolate
Dark, milk and ruby chocolate
Konya region blue cheese
Sablettes 2011 - Sauternes, France
(Second wine of world-renowned Château Doisy Vedrines
Sauternes 2ème Grand Cru Classé)

At the end of the dinner Bailli Délégué Mohamed Hammam, together with the National Council members present, thanked both the kitchen brigade led by Executive Chef Ziya Cikrikci and the service brigade led by Food and Beverage Manager Melih Seçen. Mohamed presented them with Bailliage of Turkey certificates of appreciation.

Mohamed then thanked the Conrad’s General Manager, Andreas Jersabeck, who is also our Chancelier and presented him with the Bailliage of Turkey commemorative plaque in recognition and appreciation for the culinary excellence and outstanding service.

The menu was printed on glass and this served as an under-plate during the dinner. On departure these were put in individual boxes with a stand in order that the participants in the wonderful evening could take their menu home to keep it as a reminder of a very successful event.

Yves Léon
Chargé de Presse