SINAN BÜDEYRİ

A meeting of the flavour memory of his Gaziantep roots and the layered techniques of Asian cuisine… Sinan Büdeyri rebuilds a bridge between traditions for you through lacto-fermentation. With every plate, the borders fade a little more; caramelised notes are joined by a balance of sour and sweet.

On his Chef Edition 005 menu, beef tongue cured for 72 hours brings together the deep notes of Asian cuisine and the textures of Turkish cuisine, while a beef and lamb rib patty in Shokupan bread, with miso cheddar and tempura kimchi, completes the cross-cultural dialogue. The finale is an elegant balance of poached pear with kefir cream, burnt white chocolate and espresso: a light yet satisfying close.