What happens when two top chefs with green fingers come together is shown by Jesper Kirketerp and Rasmus Kliim at the Radio restaurant in Copenhagen.
The ingredients for their seasonal New Nordic Cuisine with a strong vegetarian focus are mostly harvested from the restaurant’s own field. More than 80 types of vegetables are grown in the region and end up in the pots and pans of the two chefs. Fresh fruit from the island of Lilleø and produce from local fishermen and poultry farmers are combined to create dishes which are totally in keeping with the season. “We talk to the gardeners to find out which products are ready to be harvested. We then discuss in the kitchens what we would like to work on and which consistency and flavours we would like to serve”, says Kirketerp, summarising their concept. The tasty result clearly shows that, although nature is a true miracle, there is still always room for improvement.
ServusTV: Culinary Heights at Ikarus bei ServusTV
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.