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Salzburg Culinary

October 2022: Johannes Nuding and Pierre Gagnaire

Great masters reunited

At the point where the Michelin Guide awards its highest rating of three stars within the international restaurant scene, the air gets pretty thin. After Eckart Witzigmann, only one other Austrian chef has been able to reach such culinary heights: Johannes Nuding. The Tyrolean earned the great honour in London’s Sketch – The Lecture Room and Library, which belongs to the worldwide gastronomic empire of legendary chef Pierre Gagnaire. Johannes Nuding has shared a common path with his patron and mentor for many years. Hangar-7 is now the venue for a reunion of the two masters.

Johannes Nuding was early to discover his passion for the culinary craft. After graduating from Villa Blanka tourism school, he learned the ropes from greats such as Johann Lafer, Johanna Maier and Chef of the Century Joël Robuchon. It was in Paris that the ambitious Austrian finally met the grand master Pierre Gagnaire. The superstar of haute cuisine recognised the large potential in the young talent and promoted his career. The two formed a well-established team for over a decade: first Johannes Nuding worked for Pierre Gagnaire in Paris and Moscow, then later in London. For the past eight years, he has been in charge of the kitchen at the impressive The Lecture Room and Library in the London gastronomic complex The Sketch. In 2019, his creations led the epicurean hotspot into the select circle of three-star restaurants. He was only 33 years old when he pulled off this remarkable triumph.

Pierre Gagnaire’s eponymous flagship restaurant at the Hotel Balzac in Paris has held the same top rating for almost a quarter of a century. As a rebel and creative mastermind of fine dining, he is constantly reinventing his dishes, and his artful compositions have an experimental twist. The gifted culinary virtuoso is willing to take risks and also likes to draw inspiration from his passion for jazz and modern painting.

Johannes Nuding is currently opening a new chapter in his career. Earlier this year, he heeded the call of his Austrian roots and turned his back on the British gourmet metropolis. Together with his wife Lilit, his father and uncle, he renovated a 400-year-old traditional inn in his hometown of Hall in Tyrol and recently celebrated the opening of the Schwarzer Adler gourmet restaurant and Secco bistro. When it comes to quality, Johannes Nuding has never been satisfied with anything but the best - whether in London’s glamorous Mayfair or in the Tyrolean Unterinntal. Unagitated perfection and impeccable craftsmanship characterise his style, while Pierre Gagnaire’s influence also remains tangible.

In October 2022, a culinary class reunion of a special kind will take place at Restaurant Ikarus when former student Johannes Nuding – long since a master himself – meets his mentor Pierre Gagnaire. Look forward to a firework display of flavours when the two exceptional talents bring their triple-star-winning culinary art to Salzburg.

Guest chef Menu Johannes Nuding & Pierre Gagnaire

Snacks

Oyster “Gaya”
Parmesan cracker
Crab jelly – crab – leek
Beetroot cubes – Campari

Menu

Roasted langostino – liquorice butter – Le Puy lentils – celery – dark beer
Langostino royal – shiitake
Dim Sum – radicchio – white vinegar matured for 20 years – dill flowers 
Raw marinated Langostino – Manzanilla – orange
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Mussels – algae – Beurre Blanc – white cabbage – foie gras – monk cress
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Spaghettini – black garlic – calamari – calf's head – spinach brandade – tomato
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Char mousseline – Roscoff onion – Parmesan – white truffle
Mushroom Boullion – Jerusalem artichoke
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Saddle of venison – black salsify – mustard – quince – juniper – red cabbage – cranberries
“Civet” from the shoulder of venison – buckwheat cam
Tamarillo sorbet – caramelized pear
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Dulce brittle – chestnut – white truffle – orange jam
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"Bisquit Latour"

€ 225,00

Menu in five courses EUR 185,00
(without mussels and without one dessert of your choice)

* Wine Pairings EUR 215,00
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Corn Dog
Tartelette de Champignon
Chawanmushi – Nameko mushroom – Ginkgo chips
Cocoa – dead trumpet chip

Menu

Chestnut – Tamarillo – hazelnut – Perigord truffle

***

Braised cucumber – seaweed – fennel – Rei Shi mushroom

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Comté – gnocchi – rye – bitter salad

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Celery – barley – Vadouvan – plum

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Artichoke – almond – parsley – Perigord truffle

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Curd cheese – clementine – ginger

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Dulcey – cassis – Beurre Noisette 

EUR 180,00

Menu in five courses EUR 145,00
(without comté and clementine) 

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 10.12.18:30Culinary Heights at Ikarus - with Yusuke Takada

Currently at Hangar-7

Currently at Hangar-7

Preview Guest chefs 2023

Guest Chefs at Restaurant Ikarus

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Yusuke Takada

Guest Chef December 2022

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Jon Bowring

Guest Chef November 2022

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Johannes Nuding and Pierre Gagnaire

Guest Chefs in October 2022

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Peter Hagen-Wiest

Guest Chef September 2022

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Grégoire Berger

Guest Chef July 2022

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Arjan Speelman

Guest Chef June 2022

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Henrique Sá Pessoa

Guest Chef May 2022

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Philip Rachinger, Max Natmessnig and...

Guest Chef April 2022

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Enrico Bartolini

Guest Chef March 2022

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Yannick Franques

Guest Chef February 2022

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Daniel Höglander and Niclas Jönsson

Guest Chefs in January 2022