Hosting the International Final of the Jeunes Chefs Rôtisseurs Competition for the fourth time was both a distinction and a source of immense pride for the Bailliage of Türkiye. [Ed. The previous Finals were held in 2001, 2013 and 2023.]

Under the leadership of Bailli Délégué Yves Léon, who is a Member of the Conseil Magistral, together with an exceptional team of national and local Bailliage officers, the organisation surrounding the competition was executed with remarkable professionalism, warmth and flair.

Among the many highlights of the programme from April 17-19, the Gala Dinner held on Sunday, April 19th at the magnificent Swissôtel The Bosphorus proved to be a truly unforgettable finale.

Perfectly situated in the heart of Istanbul and commanding breathtaking panoramic views across the Bosphorus, the luxurious five-star hotel is set within 26 hectares (65 acres) of historic gardens that once formed part of the grounds of Dolmabahçe Palace. The setting alone promised an extraordinary evening - and it delivered in every respect!

General Manager Urkan Gülaçtı, himself a National Officer of the Bailliage of Türkiye, together with his outstanding team, created a spectacular experience for the 350 members and guests gathered in the hotel’s grand ballroom - an evening certain to remain vivid in the memories of all who attended.

All present were visibly astonished by the scale and sophistication of the occasion. Even seasoned members, many of whom believed they had seen every possible variation of gala presentation over the years, found themselves captivated. From the immersive digital décor and dramatic staging to the impeccable cuisine, polished service and vibrant entertainment, every detail contributed to an atmosphere of celebration and wonder!

Chaîne Professional member Executive Chef Soner Kesgin and his brigade crafted an elegant menu worthy of the occasion. Each course was presented with military precision by an enthusiastic brigade of young service staff whose energy and discipline reflected weeks of careful preparation. Overseeing the operation with calm authority was Food and Beverage Manager Metin Aykan and his devoted team of “lieutenants", ensuring flawless execution throughout the evening.

MENU

Amuse bouche
Mini truffle-flavoured cauliflower mousse
sun dried celeriac

New way of prawn cocktail
Chives, Beluga caviar
lemon cream, fresh herbs
Fumé Blanc - Sevilen, Aegean 2023

Risotto
morel and porcini mushrooms, Parmesan
Prestige Kalecik Karasi, Kavaklidere, Central Asia 2023

Sorbet
homemade with Limoncello

Tornedos Rossini
foie gras, butter-layered potato, peppercorns jus
Kizilcaterzi Merlot, Doluca, Thrace 2021

Crêpes Suzette
orange segments, Lure vanilla cream, Grand Marnier
Safir, Doluca, Aegean 2023

Yet the culinary presentation formed only part of the evening’s theatre. As the lights suddenly dimmed, acclaimed young violinist Pierpaolo Foti burst onto the stage with an electrifying performance that immediately enthralled the audience.

Combining virtuosity, charisma and dramatic flair, his repertoire moved seamlessly between musical styles and moods, creating a performance as dynamic as it was captivating.

Having travelled specially from Italy for the event, Pierpaolo delivered what many considered a breathtaking finale to an already extraordinary evening.

Andrew Jarrowson
Chaîne News Online Co-ordinator