As an Executive Chef of the restaurants at the Hotel De L’Europe in Amsterdam, Richard van Oostenbrugge adheres to a well-defined mantra: safeguarding the right of each ingredient to unlock its true taste potential as a component of the dish in question.
Oostenbrugge is a proponent of mixing together extraordinary ingredients to compose veritable symphonies of flavour. Selecting premium produce is, of course, a prerequisite - along with making endless mistakes in the creation of his compositions. Because it is only by trying out, sampling and constantly testing the results that extraordinary taste experiences can finally be successfully brought to the plate, thus shaping the classical French cuisine in a truly exuberant way. In 2014, the Michelin Guide rewarded this devotion to the culinary arts with two stars for the Bord’Eau restaurant, while in the same year, van Oostenbrugge was named best chef of the year by the Gault Millau restaurant guide.
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.