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Guest Chef December 2013: Jannis Brevet

Cooked close by the water

The Dutch province of Zeeland is one of the flattest areas on earth – and the homeland of one of Europe’s top chefs.

Jannis Brevet is passionate about using the best products from the North Sea: Oosterschelde crabs, oysters, mussels and sea bass are fixed features on the menu. He combines these ingredients with the finest the country has to offer such as lamb, glasswort and sea lavender. His interpretation of the culinary arts is unique. Brevet is a fan of 1950s modernism. “I don’t base everything on paintings but they inspire and influence me with their colours, shades and structures as I arrange my creations”. You can taste this fascination in each of the dishes he prepares at his Manoir Restaurant Inter Scaldes : with Brevet, each individual ingredient forms part of a greater whole. The aim is a complete explosion of tastes and flavours.

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

Manoir Restaurant Inter Scaldes

Kruiningen, Netherlands

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Currently at Hangar-7

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Paolo Casagrande

Guest Chef January 2018

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