The National Bailliage of Türkiye hosted its 34th Chapitre at the Grand Hyatt Hotel in Istanbul. In his capacity as a Member of the Conseil Magistral, Bailli Délégué Yves Léon represented President Atallah at the Induction Ceremony. Yves inducted 41 new members into both the Chaîne and the OMGD (Ordre Mondial des Gourmets Dégustateurs) with four members promoted to a higher grade.

The Ceremony was followed by a Champagne reception and a seven-course dinner (with paired wines) attended by 190 members and guests. The menu was created by Executive Chef Yusuf Gülyiyen, a Maître Rôtisseur Professional member of the Chaîne.

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Amuse bouche
Scallop nigiri
fish crisp, wasabi mayonnaise, passion fruit gel

Starter
Goose foie gras mousse
beetroot purée, poached pear, fig chutney
roasted hazelnut, milk caviar
Alsace ‘Classic’ Gewürztraminer 2021 - Famille Hugel

Vegetarian
Vanilla celeriac root
celeriac purée, spicy pepper jam
vegetable demi-glace sauce
Sauvignon Blanc ‘Attitude’ 2023 - Pascal Jolivet

Warm starter
Canadian lobster
fagottini with broad beans and ricotta
bisque sauce
Châteauneuf-du-Pape (Blanc) 2020 - Louis Bernard

Sorbet
Blood orange sorbet

Main course
Black sea turbot
prawn-stuffed squash blossoms
baby artichoke, vine leaf sauce
Chablis Saint Martin 2022 - Domaine Laroche

Dessert
Pain de Gênes, chocolate mousse
honeycomb, marinated blackberries, red berry sauce
Portal Fine Tawny Porto

Petits fours

For your diaries: our 2025 Grand Chapitre will be held from September 19-21 at the NG Enjoy Hotel in Sapanca.

Vive la Chaîne!

Yves Léon
Bailli Délégué
Member of the Conseil Magistral