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Guest Chef Trailer January 2018 Paolo Casagrande

Film January
Paolo Casagrande

January 2018 at Restaurant Ikarus: Paolo Casagrande

Commitment, Consistency and sheer hard Work

Chef Paolo Casagrande grew up in Northern Italy where he developed a passion for cooking from watching his mother and grandmother prepare traditional dishes for his large family using seasonal local ingredients. 

In San Sebastian he met the renowned and influential chef Martín Berasategui who he sees as his mentor, professional father and sometimes big brother. With him he opened the acclaimed M.B. restaurant in the Ritz-Carlton, Abama in the Canary Islands.

After overseeing the opening of the luxury CastaDiva Resort on Lake Como in Italy, Casagrande rejoined Berasategui in 2012 and became the chef de cuisine at the Restaurant Lasarte in Barcelona which received its third Michelin star in 2017.

The Italian chef brings his Mediterranean passion, depth of commitment and exceptional consistency to the table, combining Berasategui’s signature dishes, which vary according to the seasons and reflect the aromas and flavours of the region, with his own innovative classics created specifically for the restaurant in Barcelona.

Paolo Casagrande says that loving his work is the best recipe and learning with the best keeps his passion for creating charismatic cuisine burning. 

He enjoys demonstrating the capacity to assimilate new products and technical precision.

Casagrande draws his inspiration from many different sources, including the products he is working with, the climate, the season, travel, and the people around him.

He goes to the market each week to become inspired by the fresh, seasonal produce, and the feedback and reactions of his satisfied customers regularly boost his motivation. His aim, he says, is to createemotions by using contrasts in products. Experience the Italian passion of chef Casagrande when he brings a flavour of Spain to Restaurant Ikarus in Hangar-7 in January 2018.

Guest Chef Menu Paolo Casagrande

Snacks

Crunchy Jerusalem artichoke
Tapioca | beetroot | caviar
Sea anemone tempura | yuzu gel
“Mille feuille“ of caramelized foie gras | smoked eel | green apple
Jalapeño foam | liquorice ice cream | cucumber | clam

Menu Paolo Casagrande

Marinated warm oyster
Watercress granité | parsnip | sea air
***
Burrata tomato ravioli
Carabinero | avocado | fennel
***
Vegetable salad | petals
Herbs | sprouts | Breton lobster
***
“La Trufa”
Truffle royal | cabbage | liver bonbon
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Wagyu carpaccio
Tarragon pesto | smoked red mullet | mozzarella snow
***
Squid tatar
Egg yolk | onion | consommé
***
Virrey fish
King crab | tomatoes | saffron | plankton
***
Grilled pigeon
Olives | galangal | capers | carrot
***
Shiso sorbet | yuzu | tea | lime
***
Almond salt praline | apricot | rum vanilla ice cream

€ 190,00

* Wine Pairings € 145,-
Please be advised that the menu can only be ordered per table

Ikarus Menu

Snacks

Greek Bottarga & white chocolate
Beetrose
“Pastitsio”

Menu

Smoked deer – spruce – beef

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Langoustine – savoy cabbage – pumpkin – yuzu

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Carbonara with Pancetta – Alba truffle

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Brussels sprouts – black walnut – spelt

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Red mullet – Barigoule – pistachio

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Pheasant – aligot – lettuce – quince

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Pina Colada

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Chestnut – honey – walnut – kaki

€ 195.00

* Wine Pairings € 165,-
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Feta cheese – olive – pepper
Beetrose
Pastitsio – eggplant – tomato

Vegetarian Menu

Funky Gourmet “Dalmas”
***
“Pocket” pasta – pumpkin – savoy cabbage – yuzu
***
Greek salad
***
Brussels sprouts – black walnut – spelt
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Egg yolk – earthy aromas – white Alba truffle
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Aligot – lettuce – quince - pumpernickel
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Citrus, citrus, citrus
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Chocolate bomb

€ 165,-

Menu in six courses EUR 135,-
(without Greek salad and brussels sprouts)

Please be advised that the menu can only be ordered per table

ServusTV: Culinary Heights at Ikarus bei

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.

Sat 09.11.19:40Culinary Heights at Ikarus - Georgianna Hiliadaki and Nikos Roussos

Lasarte Restaurant

Barcelona, Spain

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