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Culinary Heights at Ikarus

Guest chef trailer October
Nicolai Nørregaard

Film October
Nicolai Nørregaard

October 2017 at Restaurant Ikarus: Nicolai Nørregaard

The island on a plate

From beech tree forests to urban jungles. From fishing villages to hipster districts: Nicolai Nørregaard leaps effortlessly between worlds. Despite this, the self-made chef always knows exactly where his home is – a small island in the middle of the Baltic Sea.

This young Dane’s home is called Bornholm, and to taste one of his compositions is to get a taste of the island itself. For Nørregaard, the rugged island is both a pantry and a meditative retreat – the place where he grounds himself and his cooking while foraging for herbs and mushrooms through the forests, coasts and meadows. No wonder, then, that the first Kadeau location sprang up on Bornholm, and just as unsurprising is its location between the coast and a forest, as the fresh ingredients are grown literally next to the kitchen itself.

Since 2011, gourmet enthusiasts have been spared the 97-nautical-mile journey out to Bornholm from Copenhagen, as Kadeau opened another location in the Danish capital. And while Kadeau may call one of the hippest corners of Copenhagen its home, it is still firmly routed in the island which lies 180 kilometres offshore.

But how does this island cookery taste? As fresh as the air the islanders breathe. The absolute regionality and freshness of the ingredients is represented in the colours which Nørregaard uses to paint little masterpieces on the plate. Works of art such as cockles with fermented wheat grains and sea urchins, or celeriac with caviar, wood ants and woodruff.

Bornholm may offer its cooks a cornucopia of meats, fish, berries, vegetables, herbs and mushrooms, but the harvest season is short and the winter is unforgiving. This adversity has proven the mother of invention. Where nature offers up its treasures, Nørregaard uses them to the fullest, preserving the special delicacy of his harvest. Marinating, drying, salting, pulping, pickling – he has mastered many techniques for bringing the aromas of his home to the plates of his guests even through the winter months.

Nørregaard had always had a knack for making his guests feel at home – even long before he became a chef. In 2007, a young Nørregaard returned home from Copenhagen and decided to turn his passion into a career and make Bornholm the centre of his world. And so the first Kadeau came to be.

But it was not long before the Bornholm-native felt the pull back to the mainland and the result of this wanderlust was Kadeau Copenhagen, which was promptly awarded a Michelin star in 2013 and which Nørregaard’s cooking has retained ever since. The second star followed in 2016, this time for Kadeau on Bornholm, proving that the self-taught chef knows exactly what he is doing.

Gourmets can now find out for themselves just how good he is and what an island might taste like when Nicolai Nørregaard comes to Restaurant Ikarus as a guest chef in October 2017.

Guest Chef Menu Nicolai Nørregaard

Snacks

Tomato tartelette – king crab – cream
Yellow beetroot - mussels – yeast
Mackerel – bread chips – pickles from Bornholm
Salmon – fig oil – salted figes

Menü Nicolai Nørregaard

Kale taco – parsley pesto – oyster
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Terrine of vegetables – cherry blossom oil – fermented tomato
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Langostino – walnut – lavender oil – berries
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Scallop – horse radish – carrots – hemp
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Celeriac – caviar – ants from Bornholm
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Aged Danish beef
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Chicken wings “Yakitori“ – black garlic – miso
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Buttermilk tarte – Nobilis pine cone
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Sour cream – plum – currant bush oil

€ 180,00

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

Ikarus Menu

Amuse Bouche

Menu

Razor clams | fennel | blood orange | Brussel sprout
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Sot-l'y-laisse | cockscomb | pepper | tropea onion
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Ray | Panzerotti | mushrooms | salicorn | sauce Hollandaise
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Black Cod | miso | radish
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Sweetbread of lamb | cauliflower | watercress
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Braised shank of veal | champagner sauce | puntarelle
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White chocolate | tomato | oxalis
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Milk | honey | pear | chamomile

€ 185.00

* Wine Pairings € 145,-
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Buckwheat chips | eggplant cream | seaweed caviar
Scotch egg
Walnut tartelette
“Cromesquis“

Menu

Brillat-Savarin
wintry vegetable salad | truffle vinaigrette
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Grilled chicory
fennel | blood orange | Brussel sprout
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Avocado
citrus fruits | coriander | radish
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Organic 1 hour egg
pepper | caramelized tropea onion
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Tofu
miso | radish
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Truffle
Panzerotti | sauce Hollandaise | salicorn
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Exotic fruit “Givré“
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Truffle dessert
vanilla | hazelnut

€ 135.00

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

Lunch Menu

Amuse Bouche

Menu

Razor clams | fennel | blood orange | Brussel sprout

***

Sot-l'y-laisse | cockscomb| pepper | tropea onion

***

Black Cod | miso | radish

***

Braised shank of veal | champagne sauce | puntarelle

 

***

Milk | honey | pear | chamomile

 

€ 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

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sun 04.02.19:40Culinary Heights at Ikarus - Gilad Peled

KADEAU

Copenhagen, Denmark

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