15th Anniversary

Turkey Celebrates its 15th Anniversary

The National Bailliage de Turquie celebrated its 15th anniversary together with nineteen guest members of the Chaîne from Monaco, Germany and Portugal, throughout the festive activities of its International Grand Chapitre, that took place on June 5th – 7th, 2009, in Istanbul. The three days event included the induction of new members and a grand Gala dinner on June 5th, a sightseeing tour of the old city touristic attractions, with a special lunch arrangement at the historical Four Seasons Hotel that once used to be the prison of Istanbul and continued the second day with an unforgettable Bosphorus cruise dinner aboard the Swissôtel boat. The Grand Chapitre ended on June 7th with a special Sunday brunch at the panoramic Café Swiss Terrace overlooking the magnificent view of the Bosphorus.

The induction ceremony and the grand Gala Dinner took place on Friday, June 5th, 2009 at the spectacular “Swissôtel the Bosphorus”, where it all started fifteen years ago, namely on June 21st, 1994 when some forty founding members were officially inducted as members of la Chaîne, thus marking the birth of the Turkish National Bailliage.

Membre of the Conseil d’Administration, member of the Conseil Magistral, Bailli Délégué Honoraire, Commandeur, Mr. Günter Albert, who was appointed by President Yam Atallah as the official inducting officer, welcomed both the new candidates and the old members attending the induction ceremony and gave a brief explanation about the history and objective of la Chaîne. Thereafter, the seventy-five new and twenty-nine promoted members read their oath, received their ribbons and were officially intronised by Mr. Albert. All newly inducted Chaîne members and guest then moved to a specially organized OMGD induction hall, where eighty-eight new Ordre Mondial members were individually inducted by Mr. Albert and received their taste vins.





















After the two induction ceremonies, a sparkling wine cocktail, accompanied with a fabulous sea food station serving a selection of sashimi with king fish from Australia, salmon and tuna; oysters from Tasmania; king prawns and salmon roe on blinis with sour cream, was held at the pool side of the hotel.

This was followed by the Gala Dinner attended by 230 foreign and local members and their spouses, as well as some local guest. The unique seven course dinner, namely: terrine of foie gras with caramelized green apple, sautéed scallop with white onion and vegetable butter, grapefruit granité with green pepper and vodka, gilt head bream “Asian Style” with tomato infusion, roasted rack of lamb with mustard and lemon zest, Roquefort mousse and supreme of coffee and white chocolate, that has been inspired from the same menu that was served during the first Chaîne Gala Dinner 15 years ago; was prepared by the Hotel Executive Chef Andreas Mahl and the famous Gaja Restaurant Chef de Cuisine Murat Karaduman and their teams. These unique dishes were paired with a variety of six superb Turkish, French and Italian wines.

Prior to the introduction of the menu by the National Conseiller Gastronomique, Tuluy Ergorul, the Bailli Délégué de Turquie, Mohamed Hammam, welcomed the new members and other foreign and local guests and gave a brief introduction about the history of the Turkish bailliage. He then thanked Günter Albert for his active participation and presented him with a special plaque in recognition for his kind assistance and contribution to the success of this International Grand Chapitre.

At the end of the dinner, the culinary brigade led by Andreas Mahl and Murat Karaduman, the service brigade led by Murat Yildiz and the event coordination team led by Serpil Toptas and Ahmet Baran Ayla were invited to the room and were congratulated for this exquisite culinary event and a stunning service; after which Mohamed Hammam thanked the Hotel General Manager Gerhard Struger and his Assistant, Stefan Winistoerfer for taking the challenge in hosting such an important event and presented them with a special plaque, in recognition and appreciation for their excellent performance, creativity and exceptionally fine services.