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EXPERIENTIAL LEARNING ENVIRONMENT

Le Piment Rouge is the practice restaurant of the Bilkent University Department of Tourism and Hotel Management. It was established in 1993 to provide our students with a hands-on experience in a real fine-dining restaurant operation environment.

Our MENUS

As part of our International Cuisines course, Le Piment Rouge offers a variety of cuisines from different countries and cultures. Come and enjoy the experience.  The menu of Le Piment Rouge changes every week. Since both the team of Le Piment Rouge and the students perform their duties in such a professional manner, most of our guests forget that the restaurant is actually a classroom.

“Tasty food, lovely ambiance.”

Le Piment Rouge is open during the semester for lunch only. Since its seating capacity is limited to 30, guests need to make reservations. Moreover, depending on the number of students taking our practical courses in Le Piment Rouge, the number of reservations we are able to take can change from day to day.
cake
LE Pıment rouge

culınary arts

On the culinary side, Chef Instructor Elif Denizci teaches the “International Cuisines” course in the practice kitchen of Le Piment Rouge. Besides providing instruction in basic knife skills, she teaches the fundamentals of culinary skills and the techniques, procedures, and principles involved in preparing various types of foods from all over the world. Her course offers a comprehensive culinary education that is derived from a sound understanding of the hospitality industry. 

sıgnature Events

Le Piment Rouge hosts a number of special events around the year. These special occasions provide our students the opportunity to learn from the experts in the field.

food culture

As part of our practical instruction, students taking the “Restaurant Service” course acquire knowledge of different food service techniques and skills. Service Instructor Ali Ünal, as the gracious host in Le Piment Rouge, teaches hospitality and courtesy by example. His course gives students the opportunity to apply the leadership, motivational, and management skills they have learned.

OUR GRADUATES

Somer Sivrioğlu

1993 Graduate

Professional Chef & Entrepreneur

Anason and Efendy

Australia

Cihan Kıpçak

2008 Graduate

Executive Chef

Spago İstanbul

Osman Sezener

2005 Graduate

Executive Chef & Entrepreneur

Od Urla, Ristorante Pizzeria Venedik, Venedik Catering

Yasemin Ataman

2005 Graduate

Corporate Executive Chef & Culinary Manager

Unilever

Hüseyin Sezer Şenli

2007 Graduate

Culinary Instructor

Alanya Hamdullah Emir Paşa University

Feyza Yozgat

1996 Graduate

Strategic Marketing & Brand Management Consultant

Chefs & Jars Ankara

İlkin Cevahir Erdoğan

2015 Graduate

Flying Service Chef

Turkish DO & CO

Fikret Demirağ

2015 Graduate

Executive Chef

Zahter İstanbul

Fevzi Ünlü

1999 Graduate

Executive Chef 

Hilton Hotels & Residences Riyadh

Saudi Arabia

Spark Your Creativity

Adjacent to Le Piment Rouge are two more special  classrooms: the demo kitchen and work stations where our students can observe and practice the preparation and cooking of a variety of foods from around the world.

OUR TEACHING TEAM

Elif Denizci

Chef Instructor
Award Winner

Elif has a degree from Gazi University, where she is currently pursuing her Ph.D. studies and writing a thesis on sustainable food preparation. She is well known in Turkey for her gastronomy and culinary culture programs on TRT TV, and a winner of the Chaîne des Rôtisseurs’ 2009 National Young Commis Rôtisseurs Competition. Before joining Bilkent University, Elif was assistant to the executive chef at the Sheraton Ankara Hotel and Convention Center. Elif teaches International Cuisines at Le Piment Rouge. Besides providing instruction in basic knife skills, she teaches the fundamentals of culinary skills and the techniques, procedures, and principles involved in preparing various types of foods from all over the world

Ali Ünal

Service Instructor
Award Winner

Ali is a 1994 graduate of Bilkent University Department of Tourism and Hotel Management and also holds a master’s degree from Başkent University in Ankara. Ali has won second and third prizes in the Turkish Chefs Competitions with the Bilkent Gastronomy Group, which involves the students of the department. As the gracious host of the department’s Practice Restaurant, Ali teaches hospitality and courtesy through his own example.

Bülent Karaoğlu

Part-time Chef Instructor
Award Winner

Bülent Karaoğlu is a 2011 graduate of Bilkent University Department of Tourism and Hotel Management. He is an award winner. Bülent  won the second prize in the Turkish Chefs Competition in the area of Modern Turkish Cuisine with the Bilkent Gastronomy Group. Bülent is the part-time chef instructor for Food Production Techniques. He teaches the fundamentals of culinary.

Visit Us

  • LE PIMENT ROUGE RESTAURANT Bilkent University R Building 06800 East Campus Bilkent Ankara
  • FOR RESERVATIONS (312) 290 50 29
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