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Salzburg Culinary

Guest Chef January 2023: Christophe Bacquié

On the track of culinary excellence

Nestled between the Mediterranean and Provence, the medieval mountain village of Le Castellet rises above vineyards and olive groves. Motorsport fans know the place because of its famous Circuit Paul Ricard. While race drivers chase trophies, Christophe Bacquié reaches for the stars at his eponymous restaurant nearby. With success, as his outstanding performance has earned him the Guide Michelin’s highest rating of three stars.

Christophe Bacquié grew up in Lumio, Corsica, in the familyowned hotel restaurant. Originally, he did not really see himself as a chef. When he enrolled in hotel management school, he rather wanted to learn the ropes of service, but then he was fascinated by the esprit and mentality of the great kitchen virtuosos he would meet over the years.

He first worked at The Montparnasse 25 and then at The Prestige in Paris, both of which introduced him to high-end gastronomy. Taking inspiration from Louis Outhier, a paternalistic and authoritative figure, and Stéphane Raimbault, a demanding technician, at L’Oasis in Mandelieu, he discovered the joy and passion of working with the finest products. Later in his career, during twelve years at La Villa in Calvi, he experienced fishermen delivering their still-living catch of the day to the restaurant on a daily basis. This has left an impression on the young chef, who even today meets with a trusted family of fishermen at the Sanary market every day to buy the freshest and very best fish for Hotel du Castellet.

Chef Christophe Bacquié holds the unique and prestigious title of Meilleur Ouvrier de France. It is only awarded to outstanding representatives of their profession who manage to win a trade contest held every four years. As M.O.F., the Corsican chef joins the ranks of such illustrious names as Paul Bocuse, Joël Robuchon or Michel Roux. Since 2018, the restaurant at Hotel du Castellet has held three Michelin stars. In the same year, Christophe Bacquié was named Chef of the Year by Le Chef magazine. Gault&Millau awards 5 toques and 19 out of a possible 20 points in recognition of the modern, imaginative cuisine.

The brigade at Hotel du Castellet takes gourmets on a culinary journey to the Mediterranean, making use of the generous palette of flavours and textures to be found there. No imposed set menus, no indecipherable dishes. Christophe Bacquié wants to meet the tastes of his guests and charge his dishes with emotion. Exceptional products, ninety per cent coming from local producers and honouring the Provençal terroir, take centre stage to tantalise the palate. Among the signature dishes are an astonishing Aïoli Moderne with octopus and market vegetables, or a delicate trio of Saint-Pierre, crab and caviar, enhanced by sour cream with a zest of kaffir lime.

In January 2023, Christophe Bacquié is in pole position to open the culinary year at restaurant Ikarus. Don’t miss the opportunity to taste your way along the ideal line with finely tuned dishes – course after course.

Menu of Christophe Bacquié


Spelt cracker – veal carpaccio – anchovy
Sardine – mango – shallot
Tartelette – hamachi – hibiscus gel
„Huître Giol“ – Kristal caviar


Carabinero tatar – caviar Osietra Imperial – salicorne – oxalis
Cauliflower – lobster corail – orange gel
Sea bass – pumpkin – nasturtium – cilantro oil
Hake – black Périgord truffle – La Ratte potato – foam
Pigeon „Excellence Miéral“ – spice salt dough – chutney – Pommes Soufflée
„Calisson“ – melon sorbet – almond cream
Pink grapefruit

€ 245,00

Menu in five courses EUR 205,00
(without Caulifower and Calisson)

* Wine Pairings  EUR 225,00
Please be advised that the menu can only be ordered per table

Vegetarian Menu


Tapioca – Sudachi – Mango – Mint
Coconut – Lime – Coriander
Apple – Oxalis
Corn soup – Blueberry – Popcorn


Muesli – Apricot – Vadouvan – Homemade tofu
Hearts of palm "Carbonara" – Porcini mushroom – Egg yolk
Pumpkin – Coconut curry – Nasturtium – Sweet potato
Oriental carrot – Mustard – Orange – Fennel
Eggplant – Tomato – Bulgur – Yogurt – Harissa Jus
Plum – Malt – Hazelnut
Milk chocolate – Olive oil – Buddha’s hand

EUR 210,00

Menu in six courses EUR 170
(without Carrot and Plum)

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 14.10.17:40Culinary Heights at Ikarus - with Fatih Tutak

Christophe Bacquié restaurant

Le Castellet, France


Currently at Hangar-7

Currently at Hangar-7

Preview Guest chefs 2023

Guest Chefs at Restaurant Ikarus

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Curtis Duffy

Guest Chef September 2023

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The Ikarus Team

August 2023

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Stefan Heilemann

Guest Chef July 2023

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Heinrich Schneider

Guest Chef June 2023

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Eric Kragh Vildgaard

Guest Chef May 2023

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Kai Ho

Guest Chef April 2023

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Erlantz Gorostiza

Guest Chef March 2023

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Cyril Molard

Guest Chef February 2023

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Christophe Bacquié

Guest Chef January 2023

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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