We are a proud sponsor of the “Chef’s Table” event, held in the Antalya Lara Düden Park and organized by GastroAlaturka, to create awareness of gastronomy of the important taste stops of Anatolia, starting with Istanbul, and to bring gastronomy professionals and enthusiasts together, and introduce the gastronomic richness of our country!
In this event, Fırat Doğan, the Executive Sous Chef of Papillon Belvil Hotel, served a menu prepared with special products from the Antalya region. Created together with Chef Arnoud Declercq of famous French cooking school Le Cordon Bleu, where Fırat Doğan graduated at the top of his class with “Le Grand Diplome”, an unforgettable taste was left on the palates of guests, including the heads of the gastronomy departments of universities, domestic and foreign journalists, tourism professionals, and gourmet and gastronomic bloggers.
In the menu presented by Assoc. Prof. Dr. Özge Samancı, Head of the Department of Gastronomy and Culinary Arts of Özyeğin University, operating within Le Cordon Bleu Cooking School in Istanbul, dishes inspired by local Antalya foods were served to guests in accordance with GastroAlaturka’s concept and with the contributions of Bonna Porcelain and Yazgan Winery.
CHEF’S TABLE MENU
“Antalya White Bean Onion Salad Vinaigrette with Modern Interpretation” was served first, as a cold appetizer of entrées named “Mediterranean Travel from East to West”, in a menu opened with Yazgan Magenta Blush. This special white bean onion salad vinaigrette, served on circular Bonna Porcelain plates, received full marks from the tasting participants. Hot appetizers included “Stuffed Mutton Balls with Lamb and Walnut”, served with edible flowers and micro sprouts, and small pie dishes containing young male goat liver, which gave a feel of Antalya’s nomadic cultures. A green salad with citrus, containing famous citrus fruits of Antalya, and lamb’s ear, garden greens, goat cheese and fried phyllo slices, was then served.
In the second course, named “The Spring Message”, the special mushrooms found in the mountains of Antalya were accompanied by young male goat meat, cooked in a unique way. Antalya Kashkek, again prepared with young male goat meat, was served with morel mushroom and a jus sauce in “Young Male Goat Leg Stuffed with Wild Mushrooms”. The meals in this course were accompanied by Yazgan Vodina Cabernet Sauvignon & Syrah & Merlot.
At the last course named “From Soil and Mountains”, baked honeycomb with a tahini sauce, accompanied by Korkuteli burnt ice cream was served as a desert.
The food service was completed with questions asked by the participants and media members, while enjoying Turkish coffee, following the desserts.
GASTRONOMY VISION OF PAPILLON HOTELS
At Papillon Hotels, we are dedicated to preparing delicious, healthy, and fresh foods to our guests of all ages and nationalities, meeting their needs and satisfying their search for excellent tastes, for 25 years. We place a great importance on this, in order to reflect Turkish and world cuisines, and to properly represent them in our hotels and social and cultural events related to gastronomy. We are waiting for you to come and enjoy our gastronomy feast at Papillon Hotels, created following 25 years of a vision of being a hotel group with the best and richest cuisine in this field, and achieving this by constantly improving in gastronomy to increase the satisfaction of our guests!
WHO IS FIRAT DOĞAN?
Fırat Doğan, the Executive Sous Chef of Papillon Belvil Hotel, began his career in 2000, and has since worked in several of the kitchens, and in different departments of the Papillon Hotel. He has a Bachelor’s degree in Public Administration, an MBA (Master of Business Administration), and has completed “Le Grand Diplome”, the most prestigious diploma among chefs, graduating at the top of his class from “Le Cordon Bleu” culinary arts institute, considered the most prestigious culinary arts school in the world. Fırat Doğan is fluent in English and Russian, and is experienced in Chinese, Italian, Mexican, French, Russian, Turkish and Mediterranean cuisine. He is also a member of Chaine des Rotisseurs, the world’s most well-established gastronomic association, as a “chef rotisseur”.
DID YOU KNOW?
- Our chef, Fırat Doğan, who is serving at the Chef’s Table event, and most of his assistant cooks, have been working at our Papillon hotels since 2000.
- Le Cordon Bleu was founded in 1895, and today it is one of the leading institutions in the field, with more than 35 culinary schools in 20 countries of the world. “Le Grand Diplome” is only granted to chefs who can successfully complete 6 levels of training in different fields.
- Julia Child, the famous American cookbook writer, portrayed by Meryl Streep in the 2009 film “Julie&Julia”, trained at Le Cordon Bleu during her stay in Paris in 1950’s.
Tag: Papillon Tastes at Gastroalaturka