Saint Tropez Restaurant Français is situated in an idyllic position on the north coast of Northern Cyprus from where

Restaurant
Français

Page No 1

Saint Tropez Restaurant Français is situated in an idyllic position on the north coast of Northern Cyprus from where, sometimes, the mountainous south coast of Turkey may be seen. About six kilometres west of Kyrenia, with its own attractively paved car park and easy access from the main Kyrenia-Lapta road, the restaurant and its terraces overlook the clear blue Mediterranean Sea and offer views of the ruggedly beautiful Beşparmak mountain range to the south.

Saint Tropez is owned and managed by Hussein Haci-Mehmet, a Turkish Cypriot who was born and grew up in Limassol. As a schoolboy Hussein started working part-time in Limassol restaurants during his school holidays. The restaurants in which he worked were very popular with English customers from the British bases in Episkopi and Akrotiri, and among these British customers he found many who encouraged him
to further his catering studies in Britain.

After finishing his High School studies in Limassol, Hussein left Cyprus in October 1973 and moved to London, aiming to study Hotel and Catering Management. He spent a few months in language studies before starting his professional studies in South East London College in September 1974. During his college year in London - three years full-time and two years part-time - he decided to focus on Catering Studies and to specialise in French Cuisine. In this period he had the good fortune to benefit from the vast experience of skilful leading chefs and lecturers, from Europe. From one of these, Roger Capisano, a catering author and lecturer, he acquired his love of flambe dishes, and he has since become a skilled professional expert in this work. Hussein’s crèpes suzette, for example, cooked and flamed at your table, are a renowned speciality at Saint Tropez.

He completed his studies in 1979, gaining all the City and Guilds Certificates in Catering, the Royal Society Health Certificates in Nutrition and Hygiene, the college Diploma in Catering and the National Examination Board Supervisory Studies Certificate in Catering. He is a member of the Hotel and Catering International Management Association (HCIMA).