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Culinary Heights at Ikarus

Film September Paul Stradner & Jean-Georges Klein

Salzburg Culinary

Guest Chef September 2020: Paul Stradner and Jean-Georges Klein

Crystal - clear culinary craftmanship

What comes to mind when thinking of Lalique is dedication to elegance, art, and quality. All of these values are similarly reflected at Villa René Lalique, member of Relais & Châteaux as well as Les Grandes Tables du Monde. The 1920s Alsatian villa built by master glassmaker René Lalique has been transformed into a luxury hotel. A glass and steel annex, designed by Swiss architect Mario Botta, houses the gourmet restaurant. There, Chef Paul Stradner and Chef Jean-Georges Klein take their guests on a culinary journey and serve dishes characterized by pure flavors and appealing colors.

Jean-Georges Klein grew up in the kitchen of his family’s acclaimed restaurant L’Arnsbourg in Moselle, just half an hour’s drive from his current place of activity. At first, he had no intention of becoming a chef. While both his grandmother and mother cooked at L’Arnsbourg, Jean-Georges Klein much rather wanted to be an interior designer. However, he studied hotel management in Strasbourg and started to work as head waiter at his mother’s restaurant. When she retired, he took her place in the kitchen – at the age of almost 40. In 1988, the self-taught chef was awarded his first Michelin star. Another one followed in 1998 and – the supreme accolade – his third in 2002. The Champéran fine dining guide nominated Jean-Georges Klein as “Chef of the Year” in 2004, the German Schlemmer Atlas followed suit. After joining the kitchens of Villa René Lalique in late 2015, it took him no longer than three months to – yet again – win two Michelin stars.

Every day, we try out unlikely combinations and contrasts.

Paul Stradner and Jean-Georges Klein

In October 2017, Chef Paul Stradner joined Jean-Georges Klein to preside together over the kitchens at Villa René Lalique. As a young chef, the Austrian had received culinary training in some of the world’s leading restaurants, like the Schwarzwaldstube in Baiersbronn or the Cerf in Marlenheim. L’Arnsbourg was also among the restaurants he cooked for and this is where the paths of Chef Klein and Chef Stradner first crossed. The young chef’s talent and commitment soon caught Jean-Georges Klein’s eye. In 2012, Paul Stradner took charge of Brenners Park-Hotel & Spa in Baden-Baden, Germany. Within a few months of his arrival, he received two Michelin stars, which made him one of the youngest chefs in Germany to achieve this distinction. Having developed his own innovative style of creative cuisine, Chef Stradner decided to team up with Jean-Georges Klein again, this time at Villa René Lalique.

Together with a brigade of fifteen, the two chefs apply their passion and perfectionism to dishes characterized by pure flavors and appealing colors. Dishes range from Sliced raw Langoustines and red Berries, Wels Catfish Back candied, Hazelnut, Oxheart Cabbage, Elderflower, Grilled Lamb back with Cracklings to Roasted Pigeon Breast, and many other dishes.. “Every day, we try out unlikely combinations and contrasts,” the two chefs claim, “We take the risk.” Their cuisine is highly colorful, constantly evolving, resolutely refined and rich in contrasts of appearance, taste, and texture. It is a cuisine that juxtaposes tastes to surprise the diners’ palates.

Indulge in a unique dining experience at Restaurant Ikarus in September 2020, when Paul Stradner and Jean-Georges Klein showcase their menu – creative and colorful, bold but minimalist, refined and surprising. Just like one of Lalique’s visionary masterpieces.

Menu Paul Stradner & Jean-Geroges Klein

Snacks

Culinary delight

The Golden egg "Tosazu"
Variation of beetroot

 

Menu Paul Stradner & Jean-Georges Klein

Mackerel tartare – Imperial caviar – Dashi mousse – Bottarga

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Langoustine carpaccio – red fruits

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Char slowly confit – almonds – vinaigrette with spruce buds

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Méli-mélo from tomatoes – verbena – strawberries – peaches – tomato water

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Saddle of lamb baked with groats
Tajine – couscous – reduced jus with caviar made from Picholin olives

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Prelude of buckwheat – pear – celery

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Lemon – pine

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Honey – wild thyme
 

 

€ 210,00

Menu in six courses EUR 175,00
(without char and lemon)

* Wine Pairings EUR 180,00
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Culinary delight

The Golden egg „Koji”
Variation of beetroot

 

 

 

 

Vegetarian Menu

Red bell pepper – sweet corn – fennel – granola

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Cauliflower – mac & cheese – Périgord truffle

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Organic hour egg – sweet potato – almond

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Méli-mélo from tomatoes – verbena – strawberries – peaches – tomato water

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Risotto of ceps – treetop – forest blueberry

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Prelude of buckwheat – pear – celery

***

Lemon – pine

***

Honey – wild thyme
 

 

EUR 165,00

Menu in six courses EUR 135,00
(without Organic hour egg and lemon)

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

ServusTV: Culinary Heights at Ikarus on

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 12.09.19:40Culinary Heights at Ikarus - Paul Stradner und Jean-Georges Klein

Villa René Lalique

Wingen-sur-Moder, France

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Currently at Hangar-7

Currently at Hangar-7

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Guest chefs 2020

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World of Hangar-7 Vouchers

Welcome to the World of Hangar-7 Vouchers!

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Paul Stradner and Jean-Georges Klein

Guest Chef September 2020

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Marco Müller

Guest Chef July 2020

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Outstanding quality

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