While the year 2015 is coming to end, we met at the Sunset Grill & Bar in Istanbul. It is one of the refined places in the gastronomic scene of Istanbul and our dinner highlighted this again.

Located on a hill top on the European side of Bosphorus, Sunset offers stunning views of the city and you are always indulged by its fine cuisine and attentive service.

Restaurant owner Barış Tansever and Chef Fabrice Canelle were definitely in perfect agreement with nature. Each course celebrated local and seasonal produce, such as wild mushrooms from Anatolia or turbot from the Black Sea.

However, the evening was not limited to Nature’s bounty as there was a full moon shining on the night! The view over the Bosphorus was glamorous with the lights of the Asian side shimmering seductively. Enjoying the food and the atmosphere were as one throughout the evening.

The menu was entitled “Fall Inspirations”. Each plate was meticulously conceived and crafted by the Chef and his team. This came as no surprise when we remembered the exhibition of Fabrice Canelle’s sculptures and paintings in Istanbul some years ago. The medium used was, needless to say, tableware and juices from food! So, Chef Canelle was not only making art at the dining table, it was in the air during our dinner. We felt it. We tasted it.

MENU

Jajik espuma with Royal ‘GoldenBlack’ caviar, smoked sturgeon,
pickled beetroot pipette, beetroot Jell-o, beetroot crisp

Jerusalem artichoke cappuccino
white Alba truffle foam and Antep pistachio oil crumbs
Clarendelle Blanc “inspired by Haut-Brion” 2012 – Clarence Dillon Wines, Bordeaux

Local fall wild mushrooms and Boston lobster “rôti”
glazed pumpkin coins scented with garden bay leaves’ dust
and fall mandarins’ natural oil
Sancerre Rosé 2014 – Vincent Grall, Loire Valley

Grilled Black Sea turbot on the bone
roasted and glazed chestnuts, fall pears, sage emulsion, samphire
Mercurey ‘Clos des Myglands’ Premier Cru 2011 – Domaine Faiveley, Burgundy

Frozen grape fruit pastille

Roasted dry-aged beef tenderloin
sautéed duck foie gras, pomegranate juice reduction
roasted green asparagus in pure basil oil
Clarendelle Rouge “inspired by Haut-Brion” 2008 – Clarence Dillon Wines, Pessac-Léognan

Verrine of fall strawberries macerated with Cointreau
satsuma cream, sablé Breton and mini meringue
Clarendelle Amber Wine 2012 - Clarence Dillon Wines, Monbazillac

This event was one of the highlights of the year for our Bailliage. This was very much due to the entire team at the restaurant making every effort to make our dinner one of the highlights of their year too!

Nihal Bursa
Chargée de Presse