Kulinarische Festspiele

World-famous actor meets celebrity chef

It was Gérard Depardieu‘s heartfelt desire to own his own restaurant. In 2003 he opened „La Fontaine Gaillon“ not far from the Paris Opera, where he serves classic French cuisine, from veal ragout, via mussels in white wine, to côte de boeuf with sauce béarnaise. His style of cooking is characterised by French and Italian cuisine. Now this rather traditionally-minded chef and bon viveur has met Roland Trettl from „Ikarus“, in Salzburg‘s Hangar-7. They discuss their culinary philosophies, talk about their experiences and their life in the kitchen, and they reveal their best recipes in a joint cookery book. As different as the two cooks may seem – traditional versus modern, considered versus innovative – the individual dishes blend magically into a harmonious whole. As they say - opposites attract.

A festival of cuisine with global star Gérard Depardieu:

Gérard Depardieu is one of the figureheads of European cinema. He can look back on more than 70 leading roles, including classics films such „Cyrano de Bergerac“, „The last metro“ or „Asterix and Obelix“. Depardieu has achieved practically everything there is to achieve for a character actor, having already won all the major film awards, so it is not really surprising that the restless actor turned towards another art form – cookery.

Roland Trettl – young, off the wall, daring – has the reputation of being an enfant terrible of the culinary art, a reputation that the Executive Chef of „Ikarus“ regards as high praise indeed, representing as he does the creative and innovative work of a new generation of chefs. Roland Trettl is regarded as the star pupil of chef of the century Eckart Witzigmann.

The book "Gérard Depardieu trifft Roland Trettl - Kulinarische Festspiele" is only available in German.