The Bailliage celebrated the arrival of spring with a remarkable event at Spago a restaurant within the St. Regis Hotel Istanbul.

On arrival a glass of Santero Prosecco welcomed us in the cocktail bar. We raised a toast to the St. Regis Hotel and Spago which celebrate their first year in Istanbul. General Manager Rui Reis and his wife, Sophie, graciously accompanied us throughout the night.

Celebrity Chef Wolfgang Puck’s philosophy of “WELL^TM” (Wolfgang’s Eat, Love, Live) influenced the dinner right down to the detail of the menu cards. His innovative cuisine values local production, humanly-treated animals and sustainable seafood. Everything reflected Wolfgang’s creative mind and skilful use of hands. One side of the menu contained Chef Puck’s initial sketches in coloured pencil and ink for that of the first Spago restaurant in the United States dating back to 1981. A perfect item for the collectors of Chaîne menus!

All the dishes on the menu, from the lobster salad with Beluga caviar to the chocolate cake embellished with homemade cream, passion fruit jam, caramelized banana and ice cream, satiated our eyes as well as our taste buds. Home-made agnolotti with fresh peas was divine. Everybody agreed on that!

The big surprise was that Wolfgang Puck was with us! Through a live webcast connection (Ed. click on the “video” link at the top of this article), he greeted us from his own kitchen on the other side of the Atlantic. He promised to be in Spago Istanbul for the next Chaîne event.

It was indeed a memorable occasion very much enjoyed by the 81 members and guests. Our appreciation was truly evident as we thanked everyone whose contribution made the entire evening run smoothly and be such a hit.

Mohamed Hammam
Bailli Délégué