Built in 1918, the Four Seasons Hotel Istanbul at Sultanahmet was formerly a prison which in its concept was the first of its kind in Istanbul.

A prime example of Turkish neo-classical architecture, the building was converted into luxurious accommodation to create the first Four Seasons Hotel in Turkey. Its doors opened in September 1996. To celebrate the 20th anniversary of this notable departure, the National Bailliage staged a Gala Dinner at the hotel.

The event began with a reception for 120 where champagne, wines and canapés were served. Thereafter, paired with superb Turkish and international wines, a six-course menu was served. It was composed and prepared jointly by three former Executive Chefs of the hotel, Giancarlo Gottardo, Mehmet Gök and Savaş Aydemir.

MENU

Black truffle foie gras au torchon
Granny Smith-infused jelly, fig marmalade, mosto reduction
butter toasted brioche
Corvus, Passito 2009

Ricotta and grape ravioli
stracciatta, mixed sprouts, smoked tomato, thyme butter sauce
Likya, Arykanda Sauvignon Blanc 2015

Zucchini flower wrapped Bodrum sole with red shrimp mousse
sautéed sea asparagus, mini zucchini
lemon cream and tomato Chardonnay sauce
Chamlija, Thracian Chardonnay 2014

Slow-cooked beef ribs
unagi, caramelized onion, Jerusalem artichoke, carrot, beef sauce
Fontanafredda, Barolo Serralunga d’Alba 2010

Cheese plateWarm chocolate pumpkin cake
pumpkin purée, walnut ice cream
Melen, Ganohora Hamburg Misketi 2006

Selection of coffees and teas

At the end of the dinner Bailli Délégué Mohamed Hammam and the National officers presented Bailliage of Turkey certificates of recognition to the three celebrity chefs as well as to the kitchen and service brigades.

Mohamed continued the acknowledgements by warmly thanking the hotel’s General Manager, Nihat Yücel, and presenting him with a Bailliage commemorative plaque in recognition and appreciation for the culinary excellence and attentive service which made the evening so memorable.

As a “door gift” to take home, everyone was offered a giant muffin especially prepared by the hotel’s Pastry Chef, Adil Cakici, and packed in a tailor-made Plexiglas box.

Yves Léon
Chargé de Presse