Preview Guest Chefs 2024
Top chefs at Restaurant Ikarus
Excellent food runs in Alexandre Gauthier’s family. His father took over the La Grenouillère restaurant in 1979, the year Alexandre was born and placed the little village of La Madelaine-sous-Montreuil on France’s culinary map.
As a child, Alexandre Gauthier benefitted from visual lessons from his father, a star chef. “It was only natural that I should follow in his footsteps,” Gauthier explains. After completing his education in hotel management in Le Touquet and training with renowned chefs such as Grégory Coutanceau, Régis Marcon and Michel Roth, he finally took over his parents’ restaurant in 2003 – and turned everything upside down. Alexandre Gauthier loves to break rules, challenge existing formulas and combine flavours in surprising new ways. He has transformed his father’s classic French cuisine into sassy Contemporary Cuisine which allowed La Grenouillère to win back the Michelin star it had meanwhile lost.
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.