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Turkey Grand Chapitre

Bailliage of Türkiye
Istanbul, September 23-25, 2022

Three wonderful days!
" everyone made their short or long way home happy in the knowledge that they had participated in a wonderful three days "

On Friday 23rd the Grand Chapitre programme formally opened with a welcome dinner at the Raffles Istanbul hotel. General Manager Andrew Steele and his team left no stone unturned to organise a wonderful event.

After the reception, which offered the choice of three cocktails and pass around canapés, the 92 participants of which 46 travelled from countries such as France, Germany, Hungary, Italy, Israel, Malaysia, Saudi Arabia, Switzerland, United Arab Emirates, and even from Australia, were seated at one long table made to measure for this event. Special lighting was adapted for the table.

Executive Chef Abdallah Bin Hussein created a menu with dishes from different parts of Turkey, paired with excellent Turkish wines served as follows:

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Seafood and rice stuffed squash blossoms
fresh herb coulis
Prodom Narince 2021

Black cabbage, sweet corn patties
plum and apricot puree, yogurt foam, fresh mint
Chateau Murou Rezerv Blush 2021
Kavaklıdere Prestige Kalecik Karası

Tantuni with spicy pitta bread
tomato salsa with parsley
creamy garlic, spicy tomato glaze
Kayra Versus Alpagut Öküzgözü 2019

Carob sorbet

Roasted Kars goose
bulgur rice, grilled tomato and pepper salsa
crispy “Tarhana”
Pamukale Anfora Grand Reserve Bogazkere 2019

Crispy pumpkin dessert
tahini ganache, caramelized walnut
clotted cream
‘Akide Royal’ Cocktail
Made from Douzico
(a spirit that was created in the late Ottoman times)
infused with akide candy with the addition of sparkling wine

At the end of the dinner Bailli Délégué Yves Léon, who is a Member of the Conseil Magistral, called his fellow National Board members to the stage to thank the kitchen and service brigades. Both brigades lined up in the ballroom to receive a standing ovation. Recognition certificates were awarded, amongst others, to the Director of Banquet Operations Onur Kanbur and Executive Chef Abdallah Bin Hussein.

Lastly, a commemorative plaque of recognition was given with special thanks for the wonderful evening to General Manager Andrew Steele.

On Saturday 24th, Inducting Officer Mohamed Hammam, a Member of the Conseils d’Administration and Magistral who had travelled especially from his home in Copenhagen, presided over the Induction Ceremony at the Swissôtel the Bosphorus.

Mohamed inducted 96 new members (three of whom came from abroad) and promoted 54 members into their new grade. These promotions included Aclan Acar, Nusret Cömert and Cihan Yamaner who were awarded the highest non-professional rank of Pair de la Chaîne. Twenty-four silver (10-years) Commandeurs were awarded, as well as seven (20-years) Commandeurs. In the separate OMGD (Ordre Mondial des Gourmets Dégustateurs) Induction Ceremony 93 new members were inducted.

The ceremony was followed by a reception with several live food stations before the Gala Dinner which was attended by 352 members and guests.

Bailli Délégué Yves Léon opened the evening by thanking Inducting Officer Mohamed Hamman, He was presented with a plaque of recognition as well as a pair of Paşabahçe Nude Stem Zero wine glasses.

Conseiller Gastronomique Uğur Talayhan introduced the Swissôtel’s Executive Chef Soner Kesgin and Murat Yilmaz, Food & Beverage Manager in charge of hotel operations, who presented the six-course menu and paired fine Turkish wines.

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Goat cheese mousse
crispy pumpkin, vegetable terrine
sour quince puree, poppy seed “nokul” chips
Sarafin Fumé Blanc 2020
Doluca Wines - Thrace

Seabass with mustard seed
confit artichoke, crispy fennel
turnip cream, crispy fried caper stuffed olive
Signium White 2020
Doluca Wines - Thrace

“Trio of eggplant”
tempura crispy eggplant with tahini
roasted eggplant with coriander and chili
chargrilled eggplant cream
Tuğra Öküzgözü 2018
Doluca Wines - Denizli

Olive oil and verbena sorbet

36 hours slow-cooked lamb
red plum wheat “keşkek”, black cabbage
sesame crusted orange, glazed carrot
Alcitepe ‘Kırte’ Cabernet Sauvignon 2019
Doluca Wines - Thrace

“Art of baklava”
phyllo dough, pistachio cake, rose water syrup
pistachio crumble, “kaymak” ice cream
Safir Misket Demi-sek 2020
Doluca Wines - Thrace

At the end of the dinner the Bailli Délégué Yves Léon called his fellow board members to the stage to thank the kitchen and service brigades who had lined up in the ballroom to receive a standing ovation.

Recognition certificates were given amongst others to Executive Chef Sonor Kesgin, Food and Beverage Manager (Hotel Operations) Murat Yilmaz and Food and Beverage Manager (Banqueting) Metin Aykan.

A plaque of recognition was given with special thanks for the wonderful evening to Uğur Talayhan, General Manager of the Swissotel the Bosphorus.

On Sunday 25th a farewell brunch was held at the Swissôtel the Bosphorus after which everyone made their short or long way home happy in the knowledge that they had participated in a wonderful three days.

Vive la Chaîne!

Yves Léon
Bailli Délégué
Member of the Conseil Magistral

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