AYLİN ÖNEY TAN

Ayla: Masterwork of a cook AYLİN ÖNEY TAN

Ayla: Masterwork of a cook

“Ayla” is a female name in Türkiye. Several decades ago, it was the name of a woman who single-headedly changed the course of tourism in Bodrum, once a sleepy fishing village on the Aegean, now the must-go destination of the high society. Ayla Emiroğlu had dark curly hair with an upright stance and piercing dark eyes. She was once nicknamed “Maça Kızı,” which is the Turkish name for Queen of Spades. hile playing cards, her fluffy hair seemed to rise like an upside-down heart, resembling the spades in her hand. A famous poet friend noticed this and dubbed her “Maça Kızı,” a name that would stick with her and also with the humble beach club she was managing at the time. She was a magnetic figure in the Bodrum scene and befriended famous artists and writers, the places she ran were always the hub of intellectuals and creative people. The beach club evolved into a little guesthouse and then with her son Sahir Erozan taking over Maçakızı became a trademark place in Bodrum, attracting celebrities and people with gusto. Erozan himself had enormous success in Washington with his legendary club/restaurant “Cities,” and that is where their life-long partnership began with Aret Sahakyan, an Istanbul Armenian, a talented cook who had experience in an Italian restaurant, but also inherited his family’s fine cooking. They were both young students when the idea of “Cities” was born. “Cities changed the whole decoration and menu every six months, each time hosting a different city, starting with Buenos Aires, and visiting outstanding cities across the globe from Bangkok to Paris, of course also visiting their home city Istanbul. The place was frequented by diplomats, journalists, politicians and intellectuals, in a way Cities became the heart of the city of Washington D.C. The cities visited were actually visited by the Erozan-Sahakyan team, gathering ideas for the next theme city. This lasted for 18 long years, visiting and working with consulting chefs, accumulating a world of culinary experience hopping around the globe.

September 29 2024
The legacy of Michel Guérard AYLİN ÖNEY TAN

The legacy of Michel Guérard

It was one of those moments that one regrets not having met a person in life when I saw the post of Hélène Pietrini, managing director of La Liste, the famed restaurant grading system. She was declaring that we had lost chef Michel Guérard at the age of 91, the last living legend of French gastronomy. Classical French cuisine has influenced cuisines all over the world becoming a benchmark for finesse. But it was Guérard who almost single-handedly changed and brought a light angle to the cream and butter-rich heavy classic cuisine, creating “cuisine minceur” literally meaning “slimming cooking,” demonstrating that light diet food can be as delicious. He was dedicated to taking “nouvelle cuisine” further, being among the first defenders of the trend which is characterized by lighter, more delicate dishes with an increased emphasis on presentation. Hélène Pietrini wrote of him: “RIP - We are sad and will miss you so much but your nouvelle cuisine, your witty mind and poetry, your smile and generosity, your home and your Eugénie inspire the deepest respect. I wish every chef in this world had met this man and family to understand the secrets and modernity of French gastronomy and art of hospitality. I have no doubt the legend will continue with his two daughters and fabulous team at Les Prés d’Eugénie. Hold the butter but keep the magic!” Guérard surely had a special magic, that unique charm which has been influential to many; to the extent that he has had been the inspiration to the children’s favorite animation film “Ratatouille” and that magical chef-rat Remy. My regret of not having met him in person was not being able to ask a particular question: "How did his iconic ratatouille dish come into being back in 1976, and why did he name it after a dish of Turkish cuisine when he created it?"

August 25 2024