The Bailliage's first dinner of this season took place at the Green Golf and Tennis Club in Samsun, a coastal city located on the north coast of Turkey. The unique event was planned with a ‘Chef’s table’ theme and was attended by 19 distinguished members and their spouses.

The evening started with cocktails and hot snacks served in the entrance area of the dining hall.

RECEPTION

Avocado and marinated sea bass
Roquefort mousse and roasted smoked beef
Arancini balls
Aperol Spritz
Ginger and pineapple Mojito

Members were invited to the ‘U-shaped’ dinner table designed to suit the ‘Chef ‘s Table’ theme.

Executive Chef Ercan Yılmaz and his team especially composed the six-course menu which was cooked and served using an interactive style. The matched cocktails were also prepared interactively and presented by Executive Chef Yılmaz’s team.

MENU

Fennel and potato cappuccino
crunchy hazelnuts, sweet potato chips

Salmon ceviche
fish roe, Izmir sea beans (samphire)
almond milk sauce
“Green of the season”

Black Sea truffle and mushroom risotto
“White and fresh”

Pomegranate sorbet
“Basil foam”

Beef ribs
Nebiyan bean puree, asparagus, bone marrow sauce
“Traditional red with tamarind”

Quince tarte Tatin
caramel ice cream
“Bellini”

At the end of the evening, Vice-Chancelier/Argentier Ferudun Melih İşman invited the kitchen and service brigades to the dining room where he and other Bailliage officers thanked them. To a standing ovation, Bailliage of Turkey certificates were presented to their leaders in recognition and appreciation for their outstanding performance.

Vive la Chaîne!

Ferruh Kemal Işman
Bailli