The Bailliage organised a dinner at Sunset Grill and Bar for 80 people which was fully booked within a few hours of its announcement.

The lucky participants enjoyed each other’s company as well as the panoramic views over the Bosphorus and Istanbul. A wonderful meal was enjoyed accompanied by carefully paired wines.

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Ravioli of shrimps under beetroot jello
wasabi mayonnaise, beetroot dust, micro coriander
Büyülübağ Sauvignon Blanc 2020
Avşa Island, Marmara

Warm green asparagus panna cotta
warm smoked trout scented with yuzu and kaffir leaf foam
Nif Bağları ‘Solaris’ 2020
Kemalpaşa, İzmir

Sea bass “plancha” on sweet pea purée
four corals crunch, aged balsamic, pea shoots
Doluca ‘Signium’ Viognier-Chardonnay 2019
Tekirdağ, Trakya

“Pastille Pink Martini”

Whole beef tenderloin grilled on cherry wood
roast artichoke, truffle julienne, Swiss chard
shallot confit in Cabernet Sauvignon wine sauce
7bilgeler ‘Pyhtagoras’ 2019 - Selçuk, İzmir
(Cabernet Sauvignon/Merlot/Cabernet Franc/Petit Verdot)

Valrhona Manjari “Majestic” chocolate caramel fudge dome
Kavaklıdere ‘Tatlı sert Narince Alize’ 2001
Tokat, Anadolu

Passion fruit pâté de fruits

On the day of the dinner Officier Tarik Sökmen celebrated his birthday so he was presented with a birthday cake that evening.

This was not the only cause for celebration as our dinner coincided with the 25th anniversary of culinary excellence for the Sunset Bar and Grill.

At the end of the evening Bailli Délégué Yves Léon and National Board members present thanked both the kitchen brigade led by Director of Culinary Innovation Fabrice Canelle and the service brigade led by Maître d’ Ismail Gökmen. They were presented with Bailliage of Turkey Certificates of Appreciation.

Yves then thanked Grand Officier Maître Restaurateur Murat Bariş Tansever, owner of the Sunset Bar and Grill, and presented him with a Bailliage of Turkey Commemorative Plaque in recognition and appreciation for culinary excellence and outstanding service.

Everyone was given a personalised copy of the Sunset Grill & Bar Cookbook, as a reminder of a very successful event.

Vive la Chaîne!

Yves Léon
Bailli Délégué