The new season for the Bailliage began with a memorable weekend at the Nirvana Lagoon Villas, Suites & Spa. In this paradise made for savouring refined art de vivre, members and their guests enjoyed their time and most importantly the camaraderie. It was a wonderful friendly weekend.

The seven course dinner featured local delicacies from all over Turkey. Each dish was treated with ambition and attention to detail by the Executive Chef and his brigade. There was particular care taken over the presentation. Needless to say, all the courses were well partnered with fine Turkish wines.

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Foie gras
Kars foie gras oven baked with maple syrup
served with pumpkin purée and locust bean sauce
TatlıSert – Narince 2001

Almond soup with saffron
Cooked in milk and bone broth flavoured with Muscat
served with almond flakes

Ankara rabbit
Ankara rabbit with eggplant, pea purée and chestnut balsamic sauce
Vin&Art – Narince – Chardonnay 2013

Sage sorbet

“Sea lion”
Iskenderun shrimp with mushroom, onion, garlic,
sweet green pepper, tomato, butter and Kolot cheese
Selection – Narince – Emir 2011

Beef ribs
28 days’ dry-aged beef ribs
flavoured with cumin and cinnamon
accompanied by grilled oyster mushrooms and Firik rice
Egeo – Syrah - 2012

“Sütlü Nuriye”
Baklava with dried fruits and cinnamon,
mint and Turkish ‘Kaymak’ cream
Kir Royale

This was also the first event organized under the leadership of the newly appointed Bailli of Antalya, Nihat Tümkaya. The dinner had a ceremonial yet warm atmosphere where Mr. Tümkaya introduced the new members of the Bailliage Council.

Nihal Bursa
Chargée de Presse