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Culinary Heights at Ikarus

Guest chef trailer September
Jorge Vallejo

Film September
Jorge Vallejo

September 2017 at Restaurant Ikarus: Jorge Vallejo

Mexico´s next generation

Passion, enthusiasm and no small measure of hard graft. Combine these three ingredients and the result is a career out of the pages of a picture book: just like Jorge Vallejo’s, who discovered his love of cooking and Mexican cuisine as a teenager. With his degree from the Instituto Culinario de México in hand, Vallejo set out for the high seas. In the galley of the Princess Cruises ships he cooked his way around the Caribbean, across the Atlantic and even across Antarctica.

When he was back on dry land, he flitted between a variety of cuisines before finally dropping anchor in the hallowed kitchen of the world-famous Noma in Copenhagen. But even this stay was short-lived: in 2012 he went back to his roots. He returned to Mexico to open the Quintonil restaurant in Mexico City together with his wife Alejandra Flores.

Upon entering the restaurant, diners are led through a narrow dining room into a large, light-filled space with leaf-adorned walls that make you feel as if you are sat in the middle of a garden. This is extremely fitting as a great deal of the produce used by Vallejo and his team originates directly from the nearby garden, with a large proportion of the vegetables served at Quintonil making a journey of just 30 metres. The atmosphere is relaxed yet elegant – perfect for any occasion from a business meeting to special celebrations. And it is this that placed the restaurant at number 12 on the list of ‘The World’s 50 Best Restaurants’ in 2016 – the highest position ever achieved by a Mexican restaurant.

The Quintonil reflects the spirit of Mexico not in its recipes or traditions but solely in its produce: local ingredients are right at the top of Vallejo’s shopping list – ingredients which he combines using innovative cooking techniques to give a new twist on Mexican cuisine. “It’s not about how we did things 300 years ago, but how we do it here and now,” the chef, who was named the ‘World’s Rising Star’ by FOUR magazine in 2014, explains.

The most famous dish at Quintonil embodies this perfectly: salbute – a traditional Mexican tortilla filled with meat, vegetables and cuitlacoche, also known as Mexican truffle.

This delicacy consists of a black-coloured fungus that grows in corn husks and possesses an utterly unique flavour. But that is not actually Vallejo’s favourite dish. Instead, it is huazontles – a Mexican vegetable – cooked two ways with cheese from Chiapas, tomato salsa and habanero chilli.

This dish represents Mexico through the choice of ingredients yet takes on an innovative, unique character through new preparation methods.

Jorge Vallejo

Those who wish to delve into the flavours of Vallejo’s creations will get the chance in September 2017, when the chef will be in residence as guest chef at Restaurant Ikarus in Hangar-7.

Ikarus Menu

Amuse Bouche

Menu

Scallop – black pudding – pumpkin – pepper of cloves
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Chamois ham – red cabbage – arolla pine – celery
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Langostino – black salsify – egg yolk – physalis
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Antarctic hake – beetroot – leek – anise – poppy seed
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Goose liver – Chai flavors – pistachios
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Duo of young pork – nasturtium – walnut – black radish
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Vacherin Mont d’Or – quince – white truffle
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Hazelnut – tangerine – maple syrup

€ 180.00

* Wine Pairings € 135
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Rose
Gin Tonic of apple

Cep, dry leaf of sweetcorn, herb leaf in vinegar
Stones of Parmesan cheese
Coca of sweetcorn

Menu

Almond nougat

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The living forest and the mist

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Homemade tagliolini with white Alba truffle

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1 hour egg, jerusalem artichokes, cashews and fall truffle

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Confit La Ratte potato, nasturtium, walnut and black radish

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Rice, ash and eggplant

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The golden lemon

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Pear Williams

€ 135.00

Please be advised that the menu can only be ordered per table

Lunch Menu

Amuse Bouche

Menu

Scallop – black pudding – pumpkin – pepper of cloves
***
Chamois ham – red cabbage – arolla pine – celery
***
Codfish – beetroot – anise – black salsify – poppy seed gnocchi
***
Duo of young pork – capuchin tuber – walnut – black radish
***
Hazelnut – tangerine – maple syrup

€ 58.00

Optional
3 course menu with dessert Euro 58
4 course menu with dessert Euro 78
5 course menu with dessert Euro 98
(Menu changes reserved)

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. 

Thu 16.11.21:15Culinary Heights at Ikarus - Quique Dacosta

Quintonil

Mexico-City, Mexico

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Currently at Hangar-7

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