Chef Özgür's exclusive six-course menu
" Given the warm evening guests enjoyed cocktails in the garden area "
On Saturday, December 17th, members of the Chaîne and their guests were invited to the Four Seasons Hotel Sultanahmet to enjoy a six-course exclusive menu prepared by Chef Özgür Üstün.
Given the warm evening guests enjoyed cocktails in the garden area. Three cold and three hot canapes were served together with a special signature cocktail and Champagne Moët & Chandon Imperial.
RECEPTION
Cold canapes
Duck foie gras terrine, lychee jelly
with aroma of martini, mango coulis
brioche bread
Sage flavoured goat cheese panna cotta
quince with beetroot, walnut bread
Smoked swordfish dip
corn tortilla, coriander
Hot canapes
Duck tirit rolled in phyllo pastry
cranberry coulis, duck jus
Loin of lamb
kastamonu siyez wheat rice with tarhana
lamb jus with fresh thyme
Pan-fried scallop, spicy baked cauliflower
hazelnut cream
Champagne Moët & Chandon Impérial
MENU
Sea bream ceviche
endive, sour celery and coriander sauce
fennel, persimmon, beetroot
Oscietra caviar
Nahi̇ta Dokya Emi̇r 2021 - Central Anatolia
Wood oven baked goose in puff pastry
braised red cabbage marmalade, cumin, arugula cream
creamy goose gravy with fresh marjoram
Nahi̇ta Dokya Emi̇r 2021 - Central Anatolia
Pan-seared turbot
crispy brioche, miso and nori flavoured sunchokes cream
wild mushrooms, braised Aegean herbs
buffalo milk clotted cream, citrus and vongole fish velouté
Vinkara Kalecik Karasi 2020 - Ankara
Satsuma and lemon balm “Melissa”
Braised beef short rib
heritage carrot
red wine glazed stuffed onion dolma with lamb sweetbread
Burgundy red wine glazed beef sauce
Sarafi̇n Meritage 2019 - Çanakkale
Oat sponge
caramel milk chocolate mousse
cardamom ice cream
white chocolate almond crumble
Arcadia ‘333’ Sauvignon Blanc - Kırklareli
Petits fours
Snowflake, mandarin bonbon, crunch bonbon
cherry truffle, brownie marshmallow
red berry chocolate truffle
At the end of the dinner Bailli Nihat Karaköse called his fellow officers to the stage to thank the kitchen and service brigades who had lined up to receive a standing ovation.
A plaque of recognition was given with special thanks for the wonderful evening to the Four Seasons Hotel Sultanahmet General Manager Serap Akkuş by Bailli Délégué Yves Léon who is a Member of the Conseil Magistral.
Vive la Chaîne!
Fatos Kutay
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