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Türkiye's Permanent Delegation to the United Nations Educational, Scientific and Cultural Organization (UNESCO) hosted a vibrant reception in Paris as part of Turkish Cuisine Week, spotlighting timeless dishes and sustainable nutrition.
The event, held at Türkiye's Permanent Representation, was hosted by Ambassador Gulnur Aybet and welcomed high-level guests including Türkiye’s Consul General in Paris Kerem Yilmaz, Paris Embassy’s Culture and Promotion Counsellor Fatos Ozsoy, expert dietitian Nilay Kececi Arpaci, and permanent representatives of various countries to UNESCO.
Organised in collaboration with the Culture and Promotion Office of the Turkish Embassy in Paris, the reception focused on the core of classical Turkish cuisine. Guests were treated to iconic dishes such as su boregi, stuffed dried eggplant (kuru patlican dolmasi), asure, kazandibi, and sekerpare.
"This year, we're focusing on the heart of Turkish cuisine—the classics," said Ambassador Aybet. She highlighted that this marks the fourth celebration of Turkish Cuisine Week under her tenure and described it as "probably the most recognised event at UNESCO."
Speaking at the event, Culture and Promotion Counsellor Fatos Ozsoy described Turkish cuisine as one of the best in the world. She invited all attendees to experience its richness firsthand.
Renowned dietitian Nilay Kececi Arpaci emphasized the importance of healthy eating in preventing chronic diseases. She noted that when people consume the necessary balance of proteins, carbohydrates, fats, vitamins, and minerals, they contribute significantly to preventive health care.
"UNESCO has approved the Mediterranean diet, which is deeply rooted in Turkish cuisine. We therefore link healthy eating directly with this diet," Kececi Arpaci said.
Kececi Arpaci underlined the importance of sustainable nutrition in combating the rising rates of obesity. “Sustainable eating is both social and environmental,” she explained. “It reduces waste and supports cellular regeneration through proper nutrition.”
She further stressed how Turkish cuisine naturally aligns with sustainable practices, offering a diverse array of ingredients and balanced meal structures. "It’s a protective cuisine—very valuable for people who care about their health," she added, noting that she personally begins every day with a cup of Turkish coffee.
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