The Bailliage organized its first dinner at the Chalet Restaurant of the Swissôtel The Bosphorus in Istanbul. A wonderful five course menu was enjoyed by 20 members and guests.

In her opening address, Bailli Damla Cömert welcomed everyone present for the Swiss fondue themed event. She continued by reiterating the concept of the new Bailliage which had been created for all young members in Turkey between 18 and 35 years of age.

Vice-Chancelier Paulo Cohen Kasar introduced Senior Chef de Partie Yusuf Gülacar who, with his colleagues in the kitchen, had prepared what promised to be a most enjoyable dinner.

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Alpenteller
Air dried beef, salami, pickles
Gruyère, Tête de Moine and Emmental cheeses

Raclette rösti
Melted mountain cheese, rösti potato, pickles

Cheese fondue “Chalet-style”
Appenzeller, Gruyère, Vacherin Fribourgeois cheeses
garlic, white wine, Kirsch

Fondue bourguignonne
Beef tenderloin cubes fried in oil at the table
condiments, selection of cold sauces

Chocolate fondue
Selection of fruits, biscuit, ladyfinger
marshmallows

The Chalet’s homemade mulled wine got everyone into the spirit of the evening.

The white wine offered was Paşaeli Sıdalan 2018, from the vineyards in Ege Bolgesi in the Denizli region of Turkey. It showed crisp acidity and minerality. [Ed. The Sıdalan grape variety is native to north Kaz Dağları (aka Mount Ida), close to the site of ancient Troy.]

A full-bodied Yusta Cabernet Sauvignon/Merlot 2018 with notes of red and dried fruits, vanilla, and chocolate was the red wine served. [Ed. Yusta is a relatively new winery, the first one established in Bursa - in north-west Turkey - with a French consultant involved.]

At the end of the dinner Bailli Damla Cömert and Bailliage Officers present thanked not only the kitchen brigade led by Executive Chef Hakkı Alkan and Senior Chef de Partie Yusuf Gülacar, but also the service brigade led by Ersin Güleryüz and Back of House Manager Selim Sindel. They were presented with Bailliage of Turkey Certificates of Appreciation.

Vive la Chaîne!

Teoman Mert Ekim
Vice-Chargé de Presse