The Bailliage’s last dinner of the year was a Gala Dinner at the prestigious Ramada Plaza by Wyndham Samsun which is the newest 5-star hotel in the city.

The event was attended by 28 members and their guests. At the reception delicious cold and hot canapes were accompanied by sparkling wine and cocktails.

After that everyone was invited to the hotel’s private dining room. The six-course menu, prepared by Chef Orhan Şanlı and his kitchen team, was served with selected Doluca wines.

MENU

Burrata
tomatoes, rocket pesto
Kav Narince

Cold hors d'oeuvres
artichoke, salted bonito, shrimp, mussel
Kav Narince

Goose tirit
[Ed: prepared by combining goose meat
cracked wheat and yufka bread]
Tuğra Öküzgözü

Lemon sorbet

Beef tenderloin
seasonal vegetables, potato
Roquefort, demi-glace sauce
Signium Kirmizi

Crispy pumpkin
Bafra ice cream, tahini
Safir

Tea and coffee

At the end of this unique and delicious night, Bailli Ferruh İşman and his Bailliage officers presented certificates to Chef Orhan Şanlı, Doluca Wines Sales Manager and to the hotel's Food and Beverage brigades.

Additionally, Bailli Ferruh İşman presented a Chaîne Turkey Commemorative Plaque to the hotel’s General Manager Aybars Dayan and Business Manager Cemal Solmaz.

Members who participated in this beautiful event gave a standing ovation to the kitchen and service brigades. After the tea and coffee service, an unforgettable night came to an end.

Prof Dr Ferruh İşman
Bailli