http://www.hangar-7.com 2012-02-04T13:16:51 de http://www.hangar-7.comEXT:aloharssnpodcast/rss.gif http://www.hangar-7.com http://www.hangar-7.com/en/ikarus/guest-chef-at-restaurant-ikarus/2012/preview-guest-chefs-2012/ “Iberian, also a touch of Asian as well as Latin American influences”:
Even Nuno Mendes himself can’t clearly categorize his cuisine. Not surprising, since Mendes incorporates all the experience he’s collected from numerous international locations into his compositions. The result: a kind of experimental world cuisine that may not be attributable to one country, but can unquestionably be assigned to the category of “absolutely exceptional and delicious.”

"Viajante"

Patriot Square, Bethnal Green
London E2 9NF, Great Britain
Telephone: +44 207 8710461 E-mail: info@viajante.co.uk
www.viajante.co.uk]]> 2011-10-28T12:33:14 http://www.hangar-7.com/en/service-shop/culinary-highflyers-2011/

Spain, China, Russia – in 2011, Hangar-7 once again played host to top chefs from all around the world. Culinary idols such as the Spaniard Xavier Pellicer, Alvin Leung from Hong Kong, and the Russian Anatoly Komm have all presented their culinary highlights at Restaurant Ikarus in 2011.

For anyone who couldn't make it to Salzburg's Hangar-7 in 2011, we are serving up our traditional treat in book form: The fifth edition of the legendary Culinary Highflyers cookbook series, which offers ambitious hobby chefs a selection of recipes from the stars of the culinary world. Once again, the breadth of cooking styles and techniques extends from traditional, classical cuisine to avant-garde, molecular works of art. There are five or more recipes from every chef for you to look up and recreate at home. And the content is supplemented by background reports on the protagonists and their restaurants.  

For dessert, the German-language edition of the book serves up a DVD for every reader, containing episodes of  "Zu Gast im Ikarus" – a documentary series that follows Restaurant Ikarus's executive chef Roland Trettl on his various trips to visit the guest chefs.
If you're hungry for even more culinary highlights, try the new "Ikarus – Culinary Highflyers" iPad app: This comprehensive app not only contains every recipe published in Culinary Highflyers up until 2007, but also allows you to write shopping lists and create entire meals – and its special function "Menus and Table Cards" will even help you to plan the ambience.

The 2011 edition of Culinary Highflyers was presented in October 2011 as one of the highlights of the Frankfurt Book Fair and is available now in the Hangar-7 Shop, the Hangar-7 Online-Shop, and in bookshops.]]> 2011-11-04T11:05:14 http://www.hangar-7.com/en/service-shop/apps-more/ipad-infopoints/

The request "Please do not touch" is a standard feature of just about any exhibition. Until now, Hangar-7 was no exception, as, for many visitors the temptation to finally grasp the steering wheel of a real Formula 1 car was simply too strong. Until now! Because guests at Hangar-7 can now let their hands run wild – at the iPad Infopoints.

Regular visitors will have already noticed these elegantly designed pillars standing in front of many exhibits. With just a few touches of the integrated Apple iPad, these iPad Infopoints reveal the most important information about the items on display. The Specifications and Gallery menus can be selected for all exhibits. And many planes and helicopters of the Flying Bulls offer an additional Videos option – a function that is sure to delight aircraft enthusiasts and aviation aficionados alike. Dreams of taking to the sky in a Mitchell B-25 or flying a loop-the-loop in a BO105 can now become reality (at least virtual reality!) with a simple touch of the screen. The legendary Flying Bulls pilot Sigi Angerer always used to say that "planes belong in the sky". And anyone starting one of the films about these historical aircraft will soon see why, as the aerial footage shows the planes and helicopters in their full glory and elegance. The iPad Infopoints form an exciting new addition to the range of multimedia features at Hangar-7. They have been specially configured for short-term visitors in the exhibition hall, who need quick access to concise information. The iPod Touch Museum Guide, containing detailed information about all the planes and helicopters of the Flying Bulls, as well as Hangar-7's art exhibitions, architecture, and food and drink facilities, will still be available at the reception desk.

]]> 2012-01-26T07:16:14 http://www.hangar-7.com/en/ikarus/guest-chef-at-restaurant-ikarus/2012/nuno-mendes/

"Iberian, with some mild Asian, South American and Latin American influences": Even Nuno Mendes, Michelin-honoured chef of the Viajante restaurant in London, has difficulty categorising his cuisine. This is hardly surprising when one considers that the many different experiences and adventures from his truly international career are incorporated into all of his creations. The result? Experimental global cuisine that is impossible to attach to a single country, but which definitely falls into the category of "totally unusual and delicious".

"I'm becoming restless. I don't like stagnancy": Nuno Mendes' restlessness promptly led the Portuguese national from Lisbon to California in his twenties, where he attended the California Culinary Academy in San Francisco. And it wasn't long before his passion for cooking took hold: "I was inspired by this craft from the first day I began to study it. I knew with all my heart that I wanted to be a chef." After graduating in 1997, this heartfelt desire took the adventurous Mendes to Wolfgang Puck's Postrio in San Francisco, where he worked as Chef de Partie Saucier, Chef de Partie Poissonnier and Entremetier. This was followed by stints at restaurants such as the famous Coyote Café in Santa Fé, which is known for its blend of Mexican, Spanish and native American cuisine. Then came one of the highlights of his career: In March 2003, Mendes jetted to Spain, where he spent three months training at one of the best and most famous restaurants in the world: El Bulli, run by master chef Ferran Adrià. But the globetrotting cook was only just getting started: After his spell at El Bulli, Mendes returned to New York. But less than two years later, he relocated to London, his current home city, where he explored and perfected Asian cuisine as the head chef of Rama. A year and a half later, he opened Bacchus, a favourite on the culinary scene. But he was still restless: A couple of years after the birth of Bacchus, Nuno Mendes founded a supper club in his home loft, before opening his restaurant and current base Viajante (Portuguese: the traveller) in London's East End in 2008. Those lucky enough to nab a table (reservations essential!) experience the full pleasure of this restless Portuguese chef's sense of adventure and wanderlust. Mendes is a master of combining unusual ingredients, such as sautéed watermelon and braised leeks, and taking the palate of every gourmet on a real voyage of discovery. He loves to experiment with textures and flavours – and dishes such as skate wing, mustard gnocchi with brioche, cauliflower purée and yeast foam are no exceptions. His tuna ribbons wrapped around creamy avocado, drizzled with sweet cherry tomato juice and served with wild rocket and olive-oil crostini provide another example of what Nuno Mendes' cuisine is all about. His experiences and international influences, which he has soaked up during his travels and his work, are plain to see in creations such as the Thai basil sorbet with lemon sherbet. In January 2011, Mendes finally received the long-overdue recognition for his highly creative cuisine: his first Michelin star! "My dishes are not Portuguese, British or Japanese. They are a personal interpretation of my culinary experiences," is how Nuno Mendes, Michelin-starred chef and owner of the Viajante restaurant in London, describes his cooking style. But even though his cuisine cannot be attached to specific countries, one thing is certainly true: it is highly creative and totally unusual.]]> 2011-12-22T13:26:46 http://www.hangar-7.com/en/ikarus/roland-trettl-on-tour/2012/trettl-meets-nuno-mendes/

Much-praised and much-travelled – there are many things that speak in favour of meeting the Michelin-starred chef, who started out on his triumphant procession through the culinary world from Lisbon

When the great René Redzepi tells me about a Portuguese colleague with an impressive cooking style, I'm all ears. After all, René is head chef at the world's best restaurant "Noma" in Copenhagen. And when René then adds that this particular man was asked to cook for the winners of the top 100 restaurants on the international S.Pellegrino list, then it becomes clear that, in the form of Nuno Mendes and his London-based "Viajante" restaurant, a real gem has been unearthed. "Viajante" means traveller – and is also the nickname of the widely acclaimed chef. And that's exactly how the globetrotter sees himself. After enjoying stints under legendary Michelin-starred chefs such as Ferran Adrià, Wolfgang Puck and Jean Georges Vongerichten, and travelling extensively throughout Asia, Nuno kick-started his career at "Bacchus" in London. But it wasn't until this project came to an end in 2008 that things started to get really interesting. On the hunt for something completely new, Nuno spent two years running an "underground eatery" in his loft apartment: twice a week, with a maximum of 12 guests, a set menu and a laid-back atmosphere. It was enough to pay the regular bills, try new ideas behind the stove and, above all, buy himself some time to perfect the concept and location for his next restaurant. But there was one aspect of this loft project that Nuno was desperate to take with him to the "Viajante": the direct contact with the guest. Thus, the room – which offers a clear view into the kitchen – feels more like an ultra-comfortable kitchen-cum-living room. Although one can sense the spiritual proximity to his friend Redzepi, the Viajante restaurant is certainly no imitation of Noma. Although the concept may be similar, the specific characteristics are extremely individual – and, ultimately, much more fun and gag-oriented. In the thriving metropolis of London, Nuno's cuisine is pleasantly down-to-earth. Take, for instance, his bread porridge: soft-cooked rye bread with fennel juice, chanterelles, sweet corn, coriander, egg yolk and lobster. A real taste of Portugal, with a perfect acidity. And a sensational blend that is simply irresistible. Nuno describes his cuisine as "modern European", which in his case, however, means Iberian with some mild Asian and Latin American influences. But what is perhaps even more important than his culinary approach is his intellectual one. Sure, he stays true to his Portuguese roots. But he shows his versatility by ingeniously combining them with the creative nuances of bustling East London. Nuno is not one to draw inspiration from food markets. Instead, most of his ideas come from discussions with artists and designers. This creative circle is where the often frantic-looking young dad thrives, where his network lies and where he hones his skills. And when colleagues such as René Redzepi start speaking so highly of him, it doesn't really matter that Nuno's restaurant lies somewhat off the beaten track (albeit connected to a trendy design hotel in the former town hall of Bethnal Green, London). After all, the famous Pellegrino culinary stars have still managed to find their way to his "Viajante" restaurant. ]]> 2011-12-22T13:30:07