The inauguration of the Bailliage Provincial of Black Sea took place in Samsun. This is the first Bailliage Provincial in Turkey. It is the sixth Bailliage after Istanbul, Adana, Ankara, Antalya and Izmir.

The event started on Friday with a relaxing “fish and raki” welcome dinner at the Pamuk Kardesler Restaurant. The next day a city tour was organised showing several aspects of Samsun which is known for its fish especially sardines and turbot. Participants in the city tour attended a lunch at the Yelken Club where specialties of the region were served.

In the evening, Klaus Tritschler, Member of the Conseil d’Administration from Germany, in his capacity as Maître de Cérémonie representing President Atallah, inducted 44 members and promoted two others including Bailli Provincial Ferruh Isman.

The Gala Dinner began with pass-around canapés accompanied by a variety of wines.  Thereafter, the six-course dinner was served, the menu for which was especially composed by Ercan Yilmaz, newly-inducted as a Bailliage Council member.

MENU

Artichoke and beef carpaccio
Germany: Markus Molitor Pinot Blanc 2015 - Mosel

Seafood trio flavoured with Black Sea regional herbs
Austria: Pichler Grüner Veltliner 2016 - Wachau

Goose egg rolls
France : Château d’Argent 2016

Wild plum “karayemis” granite

Pan-seared wild sea bass, fresh herbs, lemon
Spain: Monasterio de las Viñas 2015 - Aragon

Rocher royal, almonds
Italy: Amaretto di Saronno

Tea, coffee
Homemade chocolate, cookies

Bailli Délégué Mohamed Hammam, National officers present, as well Inducting Officer Klaus Tritschler, thanked the kitchen brigade led by Executive Chef Yilmaz and the service brigade led by Food and Beverage Manager Volkan Çakirer, also Banquet Service Manager Murat Altan. Bailliage of Turkey certificates of appreciation were presented.

Klaus Tritschler then thanked Savas Türkay, General Manager of the Sheraton Grand Samsun Hotel and newly-inducted as Échanson Provincial. Savas was presented with a commemorative plaque in recognition and appreciation for culinary excellence and outstanding service.

Yves Léon
Chargé de Presse