Preview Guest chefs 2022
Guest Chefs at Restaurant Ikarus
A new culture has become established in Paris – a new culture of cooking. It is represented by young chefs with a modern take on the highly acclaimed French haute cuisine.
The focal point of this culture is the 11th arrondissement in Paris and it is no coincidence that the Septime is located here, managed by Chef Bertrand Grébaut since April 2011. “I want to free good French food from the dogma that it can only be found in expensive hotels,” says Grébaut. “Our priority is the quality and that people can relax and have a good time here.” His dishes are balanced, impulsive and unbiased. Each individual dish is a work of poetry – and that’s not just an empty phrase; it describes the truly special character of the Septime. Grébaut’s love of literature is reflected in the menu as he presents the dishes in the form of Japanese haikus.
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.