Your feedback is important to us!
We invite all our readers to share with us their views and comments about this article.
Disclaimer: Comments submitted by third parties on this site are the sole responsibility of the individual(s) whose content is submitted. The Daily Star accepts no responsibility for the content of comment(s), including, without limitation, any error, omission or inaccuracy therein. Please note that your email address will NOT appear on the site.
Alert: If you are facing problems with posting comments, please note that you must verify your email with Disqus prior to posting a comment. follow this link to make sure your account meets the requirements. (http://bit.ly/vDisqus)
A new breed of cooks has shaken up the Istanbul food scene with an innovative approach to Turkish cooking, while others are on a mission to show there is more to the nation's cuisine than the perhaps notorious, doner kebab.The doner was brought to Western Europe by the Turkish diaspora, especially those in Germany where additions like salad and mayonnaise have made it a heavier meal than in Turkey.At Nicole, diners are offered a multicourse tasting menu of local products aimed at showing off the best that Turkish cuisine has to offer.Arnaud De Clercq, who has taught at the Istanbul branch of Le Cordon Bleu for the past two years and has worked in Michelin star restaurants in France, described Turkish cuisine as "very rustic" with its focus on sauces, ragouts and stews.Turkish chef Serkan Bozkurt from the Chef's Table Culinary Academy, an Istanbul-based cooking school, said perceptions about Turkish cuisine were changing.
FOLLOW THIS ARTICLE