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Salzburg Culinary

Guest Chef February 2022: Yannick Franques

French cuisine par excellence

It hardly gets any more French than this. Overlooking the river Seine and Notre-Dame, La Tour d’Argent is a real feast for the eye as much as for the palate. The restaurant boasts classic French elegance in décor, cuisine and love of tradition. Yet there is always a fresh breeze when it comes to refining the heritage with new ideas and approaches.

La Tour d’Argent epitomizes French gastronomy, with a history dating back to 1582. Its famous signature dish is pressed duck and tradition has it that every guest ordering this delicacy is presented with an illustrated card, numbered consecutively. The first card was given out in 1890 by Frédéric Delair, who owned the restaurant at the time. Marlene Dietrich is documented to have received number 203,728 and number 253,652 was handed out to Charlie Chaplin. In the meantime, the serial numbers have already exceeded one million.

In 1911, La Tour d’Argent was bought by the Terrail family and is now run by the third generation. André Terrail continues to write the history of the house and uphold the business’s core values of elegance, sincerity and excellence. Over the years, the restaurant has also made its way into literature, being mentioned in the works of Ernest Hemingway and Marcel Proust, among others. Furthermore, scenes of the Pixar movie Ratatouille have been inspired by this venerable culinary institution. The historic restaurant has received many accolades over the decades and currently holds one Michelin star. The impressive wine cellar with more than 300,000 bottles and a 400-page wine list have led to La Tour d’Argent receiving Wine Spectator’s Grand Award continuously since 1986.

The idea is to create new dishes while respecting the DNA and history of La Tour d’Argent.

Yannick Franques

In 2020, Yannick Franques took over as Executive Chef at La Tour d’Argent. He was trained by Eric Fréchon at Bristol, Christian Constant at Crillon, Alain Ducasse at Louis XV and Jean-Louis Nomicos at Grande Cascade. Continually expanding his culinary horizons, he cooked his way to two Michelin stars at Château Saint-Martin in Vence. Since 2004, he has held the coveted title of Meilleur Ouvrier de France, the result of hard work and an honour only bestowed on a few exceptional talents. Yannick Franques does not consider himself a competing person, so it was Eric Fréchon who had to convince him to take part at all in the competition. A decision well made, since the knowledgeable chef succeeded in obtaining the title on his first try.

At La Tour d’Argent, Yannick Franques demonstrates a sensitivity for developing dishes that do not overshadow the classics on the menu but, on the contrary, complement them: “The idea is to create new dishes while respecting the DNA and history of La Tour d’Argent.” He takes on a neoclassical approach towards his creations, lending an enchanting twist to the restaurant’s culinary heritage. As far as a winning dining experience is concerned, Yannick Franques emphasizes the interplay between kitchen and service. He claims that “there has to be cohesion between the kitchen and the dining room in order to generate positive energy and a captivating atmosphere.”

Indulge in a truly Parisian gourmet experience with a contemporary twist when Yannick Franques brings the spirit of La Tour d’Argent to Restaurant Ikarus in February 2022. Culinary heritage meets innovation. French savoir-vivre meets devotion to detail. Paris meets Salzburg.

Menu of Yannick Franques


Choux pastry – matured Comté
Tartlet – pumpkin – ginger – liquorice
Osietra Imperial caviar – avocado


Langoustine – haddock espuma – yuzu vinaigrette
Quenelle of pike “André Terrail“ – champignon duxelles
Organic egg “Mystère“ – Périgord truffle
Consommé – Fine de Champagne cognac – foie gras ravioli
Burgaud duck in two courses

Breast – beet – bergamot
BBQ leg – herb tartlet
Pear Charpini

€ 225,00

Menu in five courses EUR 185
(without organic egg “Mystère” and BBQ leg)

* Wine Pairings  EUR 190
Please be advised that the menu can only be ordered per table

Vegetarian Menu


Pizza – Stracciatella – Tomato – Olive Oil
Spicy Avocado Cone – Sesame Tuile – Chili Aioli
Mushroom Flan – Brioche – Duxelles – Black Truffle
“Summer Roll” – Glass Noodles – Pickled Kohlrabi – Hoisin Sauce


Elderflower – Whey – Fig
Spring vegetables
Sour Cream – Hazelnut – Black Truffle
Red Thai Curry
Broad Beans – Okra – Eggplant
Peas – Morels – Parmesan
BBQ leek
Umeboshi Plum – Smoked Cream – Marjoram
Mole Negro – Chanterelles – Onion Soubise – Salsa Matcha
Green asparagus
Oxalis – Fresh Goat Cheese – Granola
Manjari chocolate
Raspberry – Pine nuts

EUR 215,00

Menu shortende EUR 175
(without Spring Vegetables and Corn)

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 11.05.17:40Culinary Heights at Ikarus - with Wolfgang Puck

La Tour d'Argent

Paris, France


Currently at Hangar-7

Currently at Hangar-7

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