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Guest Chef July 2012: Pascal Barbot

Reduced to the maximum

Pascal Barbot’s cuisine proves that less can actually be more: His dishes contain no hint of the heavy, opulent character that is usually associated with French cuisine. He uses fresh, regional ingredients in place of cream and butter, and even salt and pepper are ousted by herbs and spices. The result, however, is anything but simple: His creations are highly imaginative and prove that reduction can actually lead to maximum enjoyment.

After graduating from cookery school and enjoying spells at renowned restaurants in France, London and Sydney, Barbot opened L’Astrance in Paris in 2000, together with Christophe Rohat, whom he had met while working under Alain Passard. The restaurant was awarded its first Michelin star just one year later. The second one followed in 2005, and Barbot’s virtuoso cooking skills then brought him his third Michelin star in 2007. In addition, L’Astrance has occupied 18th place on the San Pellegrino World’s 50 Best Restaurants list in 2012.

ServusTV: Culinary Heights at Ikarus bei

ServusTV offers anyone wanting to watch the world’s best, most innovative chefs the ideal opportunity to do so. The documentary series “Culinary Heights at Ikarus“ shows the guest chefs up close and personal. See the challenges faced by the team at Restaurant Ikarus, and what Executive Chef Martin Klein discovered during his trips to the home countries of his guest chefs. 

Sun 07.01.19:40Culinary Heights at Ikarus - Paolo Casagrande

L’Astrance

Paris, France

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Paolo Casagrande

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