Turkey Dinner

Bailliage of Istanbul, Türkiye
Istanbul, December 17, 2022

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.


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


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
Vice-Chargée de Presse

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