the international club

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
05/11/2010 16:09

"THE INTERNATIONAL CLUB.

There have been two recent attempts to bring fine dining and Nouvelle Cuisine to North Cyprus; The Cote d`Azure, and Vaha Spa both excellent concepts, tastefully and comfortably furnished , top quality raw materials turned into beautiful food by talented chefs, sadly they did not succeed. It was not the quality of the food or service nor could it have been prices, they were comparable to any of the competition, I wonder what the problem was ?

Now there is another, situated in the stunning mountains close to Ilgaz , a farm; or what was Ali Baba`s Farm, now fully renovated , the dining area sophisticated, light and airy, classical music plays softly in the background, there are beautilul views over the gardens ( not yet finished) and the surrounding mountainous countryside – all owned by THE INTERNATIONAL CLUB.

Eight bungalows are discretely hidden in the gardens , each furnished to a very high standard should you wish to stay the night ,or longer !

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
05/11/2010 16:09

The ambiance is one of peace and tranquility, relaxation and quiet enjoyment , a paradise.!

But what of the food ? the manager, Steve, is English but has spent many years workıng wıth French restaurants, latterly ownıng a fine restaurant himself in the UK but the opportunity of starting this mind blowing venture in beautiful N.Cyprus was too mucn to resist.

Mark is the chef, technically qualified and trained by England`s finest , Le Gavroche and The Manoir et Quat Saisons. I have eaten at many of the worlds finest restaurants , Marks cooking would rank with these!

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
05/11/2010 16:10

Finding good quality raw materials here, particularly beef, lamb and pork is not easy but Steve spends much of his life searching the island for materials of good enough standards to do justice to the fine skills of his chef..

There is a vegetable garden in its infancy, he has ideas about starting a farm to provide the meats for his restaurant.

Every course on the menu for our Sunday lunch was tempting, making very good reading but difficulty in choosing, should we have Traditional French style Coq au Vin with creamed potatoes, caramelised onions and home cured bacon ragout; Black Sea salmon with red wine sauce , or Fillet of air matured local beef with beef hash, potato rosti, onion puree and Madiera sauce ?

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
05/11/2010 16:10

Marina had already chosen , Chilled soup of garden peas, with pea salad and Parmesan ice cream, followed by Oven roasted wild Sea Bass with butter sauce and Anna potatoes.

Although wary of any local beef I decided that was what I wanted, for a first course I chose : Honey roasted Ilgaz Figs with goats cheese sauce and toasted almonds.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
05/11/2010 16:11

Our verdict :

Pea soup; a picture too good to eat, but delicious, fresh tasting as only tiny young peas can be, the Parmesan ice cream a perfect accompaniment.

Ilgaz Figs: I love figs buying them frequently from the markets, these were the finalists for Miss Universe! Very lightly cooked, perfect , the cheese sauce a beautiful complement.

Marina`s fish was another picture, eating it was a gastonomic delight, succulent , flavoursome, even the Anna potatoes were a special sensation. I was wishing that I had chosen this dish. !

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
05/11/2010 16:12

My steak arrived, the aroma of the sauce reaching me first, I could not wait to start eating . The Rosti soaked as it was with the sauce was delicious, intensely flavoursom, the hash and the onions perfect too for mopping up the sauce, I had to save some for the steak.It was cooked just rare and as good as any I have eaten in N,Cyprus, the sauce made it very enjoyable.

Our desserts , Pannacotta with redberries ; and Hot chocolate souffle were as we had come to expect, beautifully presented and enjoyably moreish,.we were offered red and white dessert wines from South Africa with them, a pleasant way to finish a first class meal.

The wine list is carefully chosen, there is no rubbish , prices compare with any other good restaurant, we drank our favourite Sultanyie.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
05/11/2010 16:12

We have booked a stay over package for Xmas dinner, the menu is exciting; it is for New Years Eve too, perhaps we will book that.."

AlsancakJack



Joined: 14/08/2008
Posts: 5762

Message Posted:
05/11/2010 16:29

Marisa

Do you do fish and chips?

ruggy


Joined: 02/05/2009
Posts: 757

Message Posted:
05/11/2010 16:40

I agree, ive eaten there and it was all very good indeed. Cant wait to get back for the Sunday lunch, as ive heard good things about that aswell. Good luck to the all the guys there. Lets hope it stays open longer than the above mentioned, they, as said, was very good as well.

parkview



Joined: 12/03/2009
Posts: 1123

Message Posted:
05/11/2010 16:45

I saw your menu when you were going to open in May this year and it looked wonderful, I wish you lots of luck and I am sure if your standards stay consistent then you will succeed, look forward to coming to try, is there a phone number and what nights do you close please.

Pugwash


Joined: 06/09/2010
Posts: 1797

Message Posted:
05/11/2010 17:13

Went up last week was wonderful.

graycoul


Joined: 23/04/2009
Posts: 493

Message Posted:
05/11/2010 17:14

Marisa do you write porn storey's aswell?? cas i want to read one!!!



how much is sunday lunch???



and do you work there or part owner??

deputydawg


Joined: 30/03/2010
Posts: 1727

Message Posted:
05/11/2010 17:28

Nouvelle Quisine = which LOMBARD muppet is willing to pay the most for the least food. I thought that culinary fad/scam was seen off years ago.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
05/11/2010 17:31

If you go to the International Club , please mention our names, Marina and Brian.



Tel of the International Club



0392 821 31 51 (52,53,54)



0533 885 33 76 (Steve)



We are not the owners , we like good food.

CarrieRBag



Joined: 23/12/2008
Posts: 1374

Message Posted:
05/11/2010 18:21

Do they have a website?

Pugwash


Joined: 06/09/2010
Posts: 1797

Message Posted:
05/11/2010 18:41

deputydawg, it is not like that at all, please don't be so cynical until you have at least visited. I would not call what the ITC are doing nouvelle cuisine.

Pugwash


Joined: 06/09/2010
Posts: 1797

Message Posted:
05/11/2010 18:44

Yes they do carrieRBag,



http://www.internationalclubilgaz.com/index.html

deputydawg


Joined: 30/03/2010
Posts: 1727

Message Posted:
05/11/2010 21:22

Pugwash. Line 1 of 1st post "nouvelle cuisine"

No1Doyen


Joined: 04/07/2008
Posts: 16617

Message Posted:
06/11/2010 14:36

Marisa. Your posts paint a lovely picture. A great advert for the Restaurant.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
06/11/2010 18:33

Thank you !

Pugwash


Joined: 06/09/2010
Posts: 1797

Message Posted:
06/11/2010 18:52

deputydawg,



The International club do not advertise their food as "Nouvelle cuisine" nor do I think it is, am not sure why marisa does,



see here



http://www.internationalclubilgaz.com/facilities.html

deputydawg


Joined: 30/03/2010
Posts: 1727

Message Posted:
06/11/2010 19:19

I wrote only of "Nouvelle Cuisine" and of course some may enjoy that food, or lack of it. Perhaps Marisa may wish to amend her post or make it clear that it is only one option of many available, if that is the case. In all events I wish the International Club every success particularly if they can do this where others have failed as detailed in the initial post.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
07/11/2010 11:45

Pugwash, perhaps you would explain what Nouvelle Cuisine is?

Pugwash


Joined: 06/09/2010
Posts: 1797

Message Posted:
07/11/2010 11:58

The food I ate at The International club I would not describe as Nouvelle cuisine, their sunday lunch surely is not, especially in terms of portion size which I think was what deputydawg was referring to, there may be some elements of nouvelle cuisine in the preparation of menus and pairings of ingredients. I would be interested to know what the International club are calling their style, as there is no mention of nouvelle cuisine on the website. Regardless of what you wish to call it, the food was excellent and I am looking forward to trying the full menu.

graycoul


Joined: 23/04/2009
Posts: 493

Message Posted:
07/11/2010 20:02

just been for sunday lunch it was fantastic and not much more than the average place i went last week that alot of the expats go too, great food great service steve was great too ill be back!!!



marisa you was so right about everything............but you didnt answer me.......do you write porn aswell!!

batgirl


Joined: 04/02/2009
Posts: 676

Message Posted:
08/11/2010 20:15

What a total waste of time

have tried all four numbers to book but they must be so busy they dont answer any phones

equals lost customers

susief


Joined: 06/11/2008
Posts: 529

Message Posted:
09/11/2010 07:40

When did you phone batgirl? I think they are closed on a Monday so maybe try calling again today

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
09/11/2010 11:38

No,graycoul, I do not !

smooth


Joined: 04/07/2009
Posts: 156

Message Posted:
09/11/2010 11:59

I think they describe the Int Club Ilgaz experience as "Fine Dining". I ate there on Sunday and everything was excellent, the food, service and portion sizes adequate, the staff were polite and helpful. Good luck to Steve and all the staff and I am looking forward to the wine tasting evenings!!!

graycoul


Joined: 23/04/2009
Posts: 493

Message Posted:
09/11/2010 12:09

you should M.....



you was right about IC though



i'll be there for the wine tasting...



efes 6tl is a bit dear?

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
09/11/2010 15:42

if you want a cheap beer, try a different place.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
09/11/2010 15:43

NOUVELLE CUISINE.



Jean and Pierre Troigros are recognised as the innovators of Nouvelle Cusine, from their restaurant; Les Freres Troigros, in Roanne. The brothers after an introduction to haute cuisine at an early age by their father, trained, together with Paul Bocuse at Lucas Carton in Paris, then the epitome of `old style` cooking in France. But in the early 50s they went to work for the Godfather of Nouvelle Cuisne, Fernand Point, at La Pyramide his restaurant in Vienne. Then the Mecca of all serious Gourmets and the foundation of all that was most original in French cooking.

They returned to Roanne using this new approach in their own kitchens, gaining Michelin stars as they progressed, their 3rd in 1968.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
09/11/2010 15:45

Although Nouvelle Cuisine does not promote the use of heavy foods, flour or starch thickened sauces; nor does it ban them. What it does mean is the use of the finest available fresh ingredients and the preparation of them in a way that the flavours are enhanced.

It eschews the tradtional garnishes, the fancy cut tomato or vegetable, the parsley or watercress or any other decoration that that adds nothing to the central theme of the dish.

I quote from their book , The Nouvelle Cuisine; ` Why ruin the taste of a good piece of meat, the fine flavour of fish or shell fish, the springlike flavour of young vegetables?

Cook them with care and accompany them with delicate sauces, but let the ingredients speak for themselves `

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
09/11/2010 15:46

This style of cooking has evolved in many ways since the `Stars` of French cooking orinated it in the early 60s. İt is above all an evolving cuisine; it has no restrictions other than the final phraze of the quotation , Let the Ingredients speak for themselves .

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
09/11/2010 15:47

There can be some confusion with the the different styles of French cuisine;



Nouvelle Cuisine, is as I have tried to explain.



Cuisine Minceur , this was devised by Michel Geurard for his wife`s Health Spa at Eugenie les Bains.

This does, as one might expect avoid the use of rich ingredients such as cream and butter. Portion size is small though not ungenerous, because to eat in a healthy manner, you should leave the table feeling as light as when you sat down- if you eat large quantities of food; no matter what the food is, you will not loose weight.



Cuisine Gourmand; another innovation by Michel Geurard, which to me, having eaten at all these restaurants is his version of Nouvelle Cuisine

graycoul


Joined: 23/04/2009
Posts: 493

Message Posted:
09/11/2010 16:22

charming.............. i was checking if it was 6tl for an efes??

Simhar


Joined: 18/05/2009
Posts: 227

Message Posted:
09/11/2010 16:54

Haha, graycoul, never mind, Marisa seems quite passionate about this, mind you, as you pointed out it is very good!

Pugwash


Joined: 06/09/2010
Posts: 1797

Message Posted:
09/11/2010 17:33

Marisa, maybe you can clear this up,



1 Are you actually working for the International Club or like us just a customer?



2 Do the International Club advertise/consider the food to be Nouvelle cuisine or in the style of ?