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Culinary Heights at Ikarus

Guest chef trailer December
Sidney Schutte

December 2017 at Restaurant Ikarus: Sidney Schutte

A chef in pole position

Living life in the fast lane – reading over Sidney Schutte’s CV, this seems the perfect motto for the 40-year-old head chef. From a young age, the Dutchman was on a path towards a career in a professional kitchen – ever since the fateful summer job in a restaurant where he discovered his passion for food and for cooking. Today, he runs the successful Librije’s Zusje Amsterdam – situated amongst the idyllic canals as the restaurant of the Waldorf Astoria Amsterdam, where guests are treated to a truly first-class culinary experience.

When he’s not working, Schutte spends as much time as possible on two wheels, regularly tearing round the racetracks of the Netherlands on his motorcycle. But Schutte does not just go full throttle in his time off – this Michelin-starred chef has also spent his career in the fast lane.

At the age of 22 he was appointed sous chef at De Librije under Jonnie Boer. Just three years later, De Librije was awarded its coveted third Michelin star thanks to Schutte’s work. “This award would not have been possible without the incredible dedication of my team, their professionalism and their camaraderie. It was a fantastic reward for our hard work and all the motivation we need to keep it up,” beams Schutte. The next milestone in his career was the SVH Meesterkok award – the highest honour a chef can be awarded in the Netherlands.

In 2009 he decided to take a pit stop in order to broaden his culinary horizons. During a stay in Hong Kong, he was appointed executive sous chef of the Landmark Mandarin Oriental and just three years later he took over the running of the restaurant as executive chef. But he was drawn back home a year later, returning to Librije’s Zusje Amsterdam as executive chef at the request of Jonnie and Thérèse Boer.

His food is best described as striking and contemporary: his Dutch roots are reflected in his love of regional produce, while his experiences in Hong Kong lend his dishes an international touch. With his style and his unwavering ambition, Schutte has served as the driving force behind one of the Netherlands’ most exclusive restaurants. And it was this drive that led to Librije’s Zusje Amsterdam being awarded two Michelin stars just seven months after opening.

Schutte goes full throttle with flavour in one of his starters: baby mackerel with red beetroot, sesame seeds, bay leaves, smoked haddock liver and baked mustard seeds, boasting an unusual yet well-balanced combination with a distinctive smoky note. Schutte’s personal favourite dessert is his avocado sorbet. It looks just like a slice of avocado, but it is actually a sliver of delicious sorbet, with the shell lovingly crafted from chocolate – a combination that always leaves unsuspecting guests utterly amazed. “The development of a new dish is a neverending process. Sometimes it takes a week, and sometimes it takes a month or even half a year before a dish is exactly as you have always imagined it,” explains the Michelin-starred chef.

Those who wish to be there when Schutte goes full throttle in the kitchen will get their chance in December 2017 at Restaurant Ikarus in Salzburg’s Hangar-7.

Guest Chef Menu Sidney Schutte

Snacks

Smoked mackerel sandwich
Pimenton | egg yolk | Mexican tarragon
Snail | Lebanese kale
Tamarillo | oyster | coffee | sunflower seeds

Menu Sidney Schutte

Blue lobster
Lemon geranium | duck tongue | lychee
***
Scallop
Palo Cortado | cockles | black cardamom
***
Carabineiro
Crispy short rib | ginger | watermelon | “X.O. cream”
***
Codfish
Fenugreek | morel | carrot | rabbit kidney
***
Partridge
Gyoza | macadamia | yuzu | shiitake mushroom
***
Foie Gras
Pesto | “Rollmops” | tumeric
***
Tremella
Tarragon | pink pepper | BBQ white chocolate
***
Taco
Sweetcorn | popcorn | Jalapeño | lime

€ 180,00

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

Ikarus Menu

Amuse Bouche

Menu

Yellow fin mackerel – brown butter – cauliflower – potato stock
***
Grilled tartar – heart of beef – turnip – red wine – « Pinzgauer Schotten »
***
Parmesan ravioli – artichoke – pine nuts – Treviso
***
Goose Consommé – Jerusalem artichocke foam – truffled liver dumplings
***
Sea bass – Vin Jaune – cabbage – camomile – cockle
***
Breast of goose – crunchy Quinoa – soya baked apple – black salsify
***
Comté – maroni – black truffle kaki
***
Citrus tarte – Torrone ice cream
 

€ 180.00

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

Vegetarian Menu

Snacks

Smoked eggplant-sandwich
Pimentos | egg yolk | Mexican tarragon
Chickpea | Lebanese kale
Tamarillo | coffee | sunflower seeds

Menu

1 hour egg | cauliflower | brown butter | potato stock
***
Bread-salad | turnip | red wine | "Pinzgauer Schotten"
***
Parmesan-ravioli | artichoke | pine nuts | treviso
***
Celeriac Consommé | Jerusalem artichocke foam | truffle
***
Cabbage | camomile-tapioka | Vin Jaune | carrot
***
Black salsify | crunchy quinoa | soya baked apple | macadamia
***
Tremella | tarragon | pink pepper | BBQ white chocolate
***
Taco | sweetcorn | popcorn | jalapeño | lime

€ 135.00

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

Lunch Menu

Amuse Bouche

Menu

Yellow fin mackerel – brown butter – cauliflower – potato stock
***
Grilled tartar – heart of beef – turnip – red wine – « Pinzgauer Schotten »
***
Sea bass – Vin Jaune – cabbage – chamomile – cockle
***
Breast of goose – crunchy Quinoa – soya baked apple – black salsify
***
Citrus Tarte – Torrone ice cream

€ 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 21.12.21:15Culinary Heights at Ikarus - Sidney Schutte

"Librije's zusje Amsterdam"

Amsterdam, Netherlands

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