Bailliage members and their guests gathered at the Divan Çukurhan Hotel in memory of the late Bailli of Ankara, Ethem Atınç, latterly a Chargé de Missions in the National Bailliage.

Ethem was a wise person who touched our lives. He loved and valued everything about life and people. He was a master of enjoying life; a mentor with his deep knowledge of wine, gastronomy, music, artistic spirit, love of nature and the sea.

In the special menu prepared by Cluster Chef Haşim Ayrancı and his brigade, the modern take concept on traditional Ankara dishes was presented with specially selected French wines from the late Ethem Atınç's own cellar.

MENU

Madimak from Elmadağ
goat’s cheese and honey from Bala on Ankara simit (bagel)
cucumber pickle from Çubuk
Crozes-Hermitage Blanc ‘La Touvière 2018
Boissey & Delaygue, Rhône Valley

Akyurt beef tartare
yam and red beet carpaccio from Ankara fields
poached quail egg, balsamic sauce, crusty bread
Crozes-Hermitage Blanc ‘La Touvière 2018
Boissey & Delaygue, Rhône Valley

Catfish rolls with Ankara mancar
lemon beurre blanc sauce
cream of tartar, fried dill
Château Petrus Gaïa 2010 - Bordeaux Blanc

Breaded crayfish from from Hirfanlı Dam
on concassé of Ayas tomatoes
Château Petrus Gaïa 2010 - Bordeaux Blanc

Sorbet with sweet melon from Yuva village
vodka and cranberry sauce on iced Raki bowl

Lamb shank
plum, tarragon, sour grape
wheat pilaf, mulberry, saffron
fried green beans, pumpkin mousse
Château Petrus Gaïa 2010 - Bordeaux Supérieur

Ankara pear cooked with wine
on chickpea halva
Château Quincarnon 2007 - Sauternes

Beypazarı carrot
walnut croquant with dried mulberry pulp

Tea and coffee

Bailli Délégué Yves Leon, who is member of the Conseil Magistral, and his wife Nurcan were also present at the commemorative dinner attended by 51 people.

Vive la Chaîne!

Mihriban Aviral
Vice-Chargé de Presse