Professeur de Cuisine

Guest Chefs 2019

January: Norbert Niederkofler, Italy

Norbert Niederkofler will demonstrate at Restaurant Ikarus the sophistication he
brings to combining nature and sustainability with the delightful Alpine-Mediterranean cuisine of South Tyrol.

Restaurant St. Hubertus

  

 

 

February: Fernando P. Arellano, Spain

In 2010, Arellano and his team moved his restaurant 'Zaranda' from Madrid to Majorca, launching Zaranda at the luxury hotel Castell Son Claret, a renovated historic castle and member of Leading Hotels of the World. Here he gained his second Michelin star in 2015, becoming the only 2-Michelinstarred restaurant in the Balearic Islands. The restaurant offers a sophisticated interior, an attractive courtyard and three tasting menus of extraordinary creations. He describes his style as “cuisine with a traditional essence, an academic heart, an avant-garde character, and a travelling soul”.

Zaranda

 

March: Bee Satongun, Bangkok

“Authenticity is not duplication of the past. It is learning from
the past, discovering depth and details that are new to us. “
Paste

 

April: Joachim Wissler , Germany

Apart from his guest appearance at Restaurant Ikarus in April 2019, the award-winning chef has remained true to his German roots and enriches the Restaurant Vendôme near Cologne with his superlative creations. Named after the famous square in Paris, it is located in the gentleman’s lodge of the Althoff Grandhotel Schloss Bensberg. Within the ancient walls, the modern ambience impresses with
unobtrusive elegance: noble Zebrano wood meets Travertine granite, carved crown molding and stained glass. Not only there but also at Restaurant Ikarus, guests will be spirited away on a culinary expedition of several courses each in a class of its own.

Vêndome

 

May: Olivier Nasti, France

Drawing his inspiration from the rich diversity of surrounding areas, Olivier Nasti works with the best local farmers and wine growers to ensure that each creation reflects the true soul of Alsace: intrepid, bold and adventurous like the man himself. In a tough profession, with a punishing schedule, he recharges his batteries “by climbing the peaks at Orbey, near Kaysersberg which look amazing in the snow!”

 

La Table d'Olivier Nasti

June: Paul Cunningham, Denmark

"I’d like to think I cook lovely food and I like my sauces and flavors, but I don’t break boundaries, I don’t use fermentation techniques and I don’t use water baths. I just cook with a pan, a block of butter and a piece of fish or some vegetables."

Henne Kirkeby Kro

 

July: Anthony Genovese, Italy

In July 2019, Anthony Genovese will bring a smile to the face of guests at Restaurant Ikarus with his exciting culinary creations. Born in France, rooted in Italy and marked by his passion for Asia, his culinary style reflects the successful symbiosis of these cultures and creates a synthesis between relationship and tradition, innovation and modernity - with an unmistakable identity.

Ristorante Il Pagliaccio

August: Ikarus Team, Salzburg

Cosmopolitanism as the recipe for success: Inspiration from distant lands as well as from local areas shapes the rich diversity of culinary art found at Restaurant Ikarus every month.

Restaurant Ikarus-Hangar-7

 

September: Christophe Hardiquest, Belgium

For Hardiquest identity is paramount. Diners should discover a pan-Belgian cuisine that is created using the freshest seasonal ingredients, adapted according to the weather. Memorable dishes include his take on the traditional waffle, flavored with dabs of olive puree and wild thyme; red orach beignets and spicy Bloody Mary sorbet with foamy basil cream; carpaccio of ceps served on tahini paste with Martinique rum foam; meaty cod with artichoke sauce, beans, slivers of salt-cured beef and a light jus; or a dessert of whipped Fontainebleau cheese with dill and chervil meringue shards, and a refreshing cucumber and celery syrup flavored with lemon accompanied by sorrel and peppercorn ice cream.

Bonbon

October: Hiroyasu Kawate, Tokyo-Japan

„I only work with producers with a natural approach to farming that only grow the amount they can per season. I go with the natural quantity and that’s reflected in my menu.”

Shibuya-ku

November: Georgianna Hiliadaki & Nick Roussos, Greece

„The flavors and scents, all given a modern and innovative perspective, where food is seen as a form of art, a means of expressing feelings. It’s a gastronomic experience that touches all the senses”.

Funky Gourmet

December: 'Best' of Portugal'

Dieter Koschina, Vila Joya

Hans Neuner, Restaurant Ocean, Vila Vita Parc

Benoît Sinthon, Il Gallo d'Oro, The Cliff Bay

 more about here

previous Guest Chefs