A Seven-Stop Winter Journey from Telezzüz: “VII”

Türkiye's first vegan fine dining restaurant telezzuzTelezzüz has started welcoming its guests with its new tasting menu "VII" during the winter season. Led by Bahtiyar Büyükduman, Telezzüz's culinary team prepared the "VII" menu by drawing inspiration from universal themes that have been the subject of paintings, novels, and plays throughout art and human history, focusing on human weaknesses and inner conflicts.

 “VII” offers a winter menu that delves into the inner world of the human being.

Designed as a window into the silent dialogue a person has with themselves, “VII” draws inspiration from the inner conflicts that have been the subject of paintings, novels, and plays for centuries. Based on the idea of ​​“consuming evil to become a better person,” the menu, designed in line with Chef Bahtiyar Büyükduman’s creative vision, reflects human weaknesses in its plate designs, ingredient selections, and flavors. The menu invites guests on a daring, playful, and seven-stop gastronomic journey through the winter months, sometimes teetering on the edge of desire, sometimes in the shadow of gluttony, and sometimes at the limit of satiety.

Telezzüz's special menu opens with a welcome treat (amuse-bouche) that gradually reveals the menu's concept. Each stop on the menu progresses through different emotions and themes. Weaknesses, desires, and inner conflicts are reflected on the plates, accompanied by varying emotions.

One of the menu's first stops revolves around feelings of seduction and provocation. The taste of champagne, the color of beetroot, and the aromatic scent of rose create a flavor that appeals to the senses. Another stop highlights the idea of ​​a flavor left over for tomorrow. Inspired by the habit of eating cold pizza the next day, this dish is prepared with fermented potato bun, miso tomato jelly, smoked mushroom pickle, and leek cheese, and is completed with purple onion jelly, black olives, and basil. The third stop focuses on the desire to try many flavors at once. Miniature portions of potato croissants, soup, and sourdough bread, accompanied by mushrooms and potatoes, offer a flavor concept that emphasizes variety. At this stop, the concepts of luxury and selfishness are central. A vegan interpretation of foie gras, combined with toasted brioche, mustard, chestnuts, and fresh truffles, is presented in gold leaf, making a visual and culinary reference to greed. This dish, featuring isot pepper, turnip-marinated kohlrabi, and grilled polorroso, alludes to one of humanity's oldest and most intense emotions. Bearing traces of dishes that preceded and followed it, this flavor explores the state of envying others. Chickpea miso and beetroot-cooked cauliflower are complemented by mashed potatoes, pistachios, and grapefruit. Completed with chestnut-truffle sauce and mushroom demi-glace, the dish reflects this emotion through flavor. The menu concludes with a sweet treat combining cinnamon cookies, gingerbread cake, and white chocolate. Presented in a mirror, this dish also offers guests the opportunity to confront themselves. This presentation, completed with pomegranate and grapefruit sorbet, marks the end of the menu.

À La Carte Touches from Telezzüz

The new winter menu's à la carte selection includes starters such as celery soup prepared with roasted chestnuts, vanilla, and yeast caramel; kohlrabi tartar enriched with apple pickle and truffle-infused kohlrabi puree and red onion; mushroom pâté complemented with purple onion marmalade and toasted bread; and smoked stuffed grape leaves with root vegetable filling and carrot-mustard sauce. Intermediate courses feature Jerusalem artichoke balanced with hazelnut sauce, grapefruit, and red pepper; mushroom ragout; stuffed carrots served with mint wine sauce, tater tots, and smoked almond yogurt; and leek-filled pastries. Main courses highlight glazed celery prepared with pistachios, chard, and yeast sauce; creamy green beans served with lemongrass cream, grilled koji carrots, and lime-panko; capaletti with cauliflower puree and caramel touches; and cabbage & kale skewers finished with smoked almond yogurt and quince salad.

Source: HORECA TREND and Telezzüz