The Bailliage organized a nationwide cooking workshop with a special Valentine’s Day menu.

After Bailli Délégué Yves Léon had opened the meeting a video presentation was launched where our member Chef Rôtisseur Vedat Demir, who is Executive Chef Instructor of Gastronometro, prepared a three-course dinner in 1½ hours.

MENU

Salted bonito lakerda tartare

Balıkesir Kıvırcık lamb Wellington
marinated with mesir paste

Finike Orange Soufflé

Participants received the menu, list of ingredients and recommended wine pairing well in advance so that they could do their shopping and prepare the menu for their loved ones on Valentine’s Day.

After the video presentation there was the opportunity to ask Chef Vedat questions about the preparation.

The full length video presentation was uploaded to the Bailliage of Turkey’s YouTube channel so that members could check on the preparation while cooking the dinner. Click here if you wish to view it.

Vive la Chaîne!

Yves Léon
Bailli Délégué

Ed. Notes on the ingredients

Lakerda is a pickled bonito dish eaten as a mezze in the Balkans and Middle East. Lakerda made from one-year-old bonito migrating through the Bosphorus is especially prized.

Balıkesir is located in the Marmara region of Turkey. Kıvırcık lamb is considered to have excellent meat quality compared to other breeds.

Mesir paste was first produced as a medicine during the Ottoman period. Its therapeutic effects come from 41 different types of plants and spices. The paste is celebrated every year in a form of festival on or around March 22nd.

Finike, the ancient Phoenix or Phoinix, also formerly Phineka, is on the Mediterranean coast of Antalya Province to the west of the city of Antalya along the Turkish Riviera. It is best known for its oranges, the symbol of the town.