Turkey Dinner
Bailliage of Istanbul
Istanbul, January 14, 2020
Celebrating Beyti Restaurant's 75th Anniversary
" The event was fully booked just four hours after the announcement was circulated "

It can be argued that what Paul Bocuse was for France, Beyti Güler is for Turkey!

The Bailliage organised its inaugural dinner of 2020 in order to be the first to celebrate Beyti Restaurant’s 75th anniversary. The event was fully booked just four hours after the announcement was circulated to the members.

Eighty-eight members and spouses enjoyed the evening, starting with a cocktail and a variety of pass-around canapés accompanied by Champagne, as well as red and white wines. Thereafter a dinner menu especially composed for us by Beyti’s son and the next in command Ahmet Güler was served.

MENU

Beyti’s signature cold and hot mezze plate
Eggplant salad | Imam Bayildi
Oriental rice with fried eggplant | Grape leaves dolma
Circasian chicken salad | Turkish Su Böreği
Beyti’s homemade sausage
Sevilen 900 Fume Blanc 2018 (Sauvignon Blanc)

Meat .... meat .... meat and more meat
Oven-roasted leg of lamb | Döner kebab
Lamb chops with eggplant beğendi
Beyti kebab with spinach purée | Beef tenderloin | Lamb tenderloin
potato soufflé, crispy fresh seasonal salad
Chateau Kalpak 2015
(Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot)
and
Corvuz Blend No 7 2010
(Cabernet Sauvignon, Syrah, Merlot, Malbec)

Beyti’s signature dessert plate
Künefe | Caramelized figs stuffed with walnuts
Caramelized quince | Caramelized pumpkin
Söbiyet baklava with pistachio
All served with clotted cream
Sevilen Late Harvest 2014 (Muscat)

After dinner Bailli Délégué Mohamed Hammam, and his National Officers thanked the kitchen brigade led by Chef Kahraman Kamaci and the service brigade led by Maître D’ Halit Tekin, together with the Restaurant’s General Manager Osman Yilmaz.

Mohamed presented them with Bailliage of Turkey Certificates of Appreciation. He then thanked Beyti Güler, who is Bailli d’Honneur of Turkey and a Member of the international Conseil d’Honneur, as well as his son Ahmet Güler. He presented them with the National Bailliage’s Commemorative Plaque in recognition and appreciation for their culinary excellence and outstanding service.

At the end of the evening everyone received a Beyti’s homemade “Suçuk” sausage as a reminder of a very successful event.

Yves Léon
Chargé de Presse