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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
***
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

Amuse Bouche

Menu

Lake trout
BBQ Jerusalem artichoke | tangerine | macadamia
***
King prawn
Anchovies | bell pepper | caper leaves
***
“Cappuccino“
Dombes duck | artichoke | palm hearts
***
Imperial caviar
Beef marrow | potatoes
***
Chestnut
Parsley | Alba truffle
***
Zander
Brussels sprouts | apple
***
“Côte de Boeuf” for two persons
Red cabbage | “Glühwein” | greaves
***
Sweet potato
Muscovado sugar | coffee
***
Cream cheese
Quince | goji berries
 

€ 190.00

* Wine Pairings € 149,-
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

“Singapore bite”
Pommes Gaufrette | fennel | ponzu | smoked cream
Rye tartelette | Saint Nectaire | truffle
Mushroom tea | cep sabayon | brioche

Vegetarian Menu

Palm heart
nashi pear | celery | wasabi oil
***
Eggplant
white balsamic vinegar | dill | bliný
***
Beetroot
stracciatella | honey | pomegranate
***
Rosemary smoked egg
smoked potato | pimientos | brown butter
***
Maroni
parsley | Alba truffle
***
Pumpkin “Esprit Thai”
lettuce heart | leek | kaffir lime
***
Crispy polenta
jerusalem artichoke | black truffle | foam of pea
***
Exotic
coconut tapioca | mango | passionfruit
***
Lemon tarte
breton short pastry | basil | shiso

€ 145.00

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

Lunch Menu

Amuse Bouche

Menu

Lake trout
BBQ Jerusalem artichoke | tangerine | macadamia
***
“Cappuccino“
Dombes duck | artichoke | palm hearts
***
Zander
Brussels sprouts | apple
***
Saddle of veal
Red cabbage | “Glühwein” | greaves
***
Cream cheese
Quince | goji berries
 

€ 58.00

Optional
3 course menu with dessert Euro 58
4 course menu with dessert Euro 78
5 course menu with dessert Euro 98
(Menu changes reserved)

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.

Sun 09.12.22:15Culinary Heights at Ikarus - Julien Royer

Lasarte Restaurant

Barcelona, Spain

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Julien Royer

Guest Chef December 2018

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