Balance of contrasts

In the medieval fortified town of Carcassonne, at the foot of the impressive citadel, lies Franck Putelat’s culinary hideaway. As well as two Michelin stars, he has also earned the prestigious title of “Meilleur Ouvrier de France”. It is awarded only to the most outstanding representatives of their profession in France, who manage to win a trade competition held every four years. As M.O.F., Franck Putelat finds himself in the ranks of legendary chefs like Paul Bocuse, Joël Robuchon or Michel Roux, and wears the distinctive blue, white and red collar.

Franck Putelat was born in Mignovillard in the French Jura, where he grew up in a family of cheesemakers. Instead of following in his parents’ footsteps, he developed a keen interest in cooking as a teenager. From the start, he showed great determination to make it to the top. At the age of 17, he was already working in the kitchen of the Hôtel de France in Les Rousses. Since then, he has progressed steadily, from the Auberge de Chavannes in Taillevent under Philippe Legendre to Georges Blanc’s restaurant in Vonnas. In 1998, he became Chef de Cuisine at the Hôtel de la Cité in Carcassonne. In 2006, he finally realised his dream and opened his own restaurant – La Table Franck Putelat in Carcassonne. Just one year after opening, it was awarded its first Michelin star. The second was to follow in 2012.

Martin Klein meets Franck Putelat at La Table de Franck Putelat, Carcassonne, France

Franck Putelat himself describes his cuisine as “classic fiction”. He cleverly twists the great gourmet classics, transports his dishes to another era, telling his own story and offering his guests a true sensory and gustatory journey:

In my cooking, I look for the pure essence of the product, its nature, its identity, in order to sublimate it. Like a melody that must first be purified to the extreme, leaving only a few notes, before it can be composed to reveal itself anew. It is perfectly possible to combine even the most diverse products – provided you know and love them.
Franck Putelat

His compositions are a meeting of land and sea, mountains and plains, flavours and textures. Although he thrives on meticulousness and excellence, it is important to Franck Putelat that passion is at the heart of his cooking.

In November 2024, Restaurant Ikarus will boast the exceptional craftsmanship of M.O.F. Franck Putelat. His dishes reflect an open-mindedness that encourages encounters with contrasts. His nature pushes him to experiment, to transcend cultural barriers, in search of a balance between very different products and stories. Just follow the guest chef’s approach, which asks you to keep your taste buds curious and attentive, without preconceptions.

Vegetarian Menu

Snacks

Curry mashed potatoes – Shimeji – Black cabbage
Fermented silken tofu – Kaffir lime – Fried rice
Thai dumpling – Pak choi soup – Perilla
Cabbage sprouts – “Khao Soi Nuea” – Vinegar jelly

Green papaya – Miso – White chocolate – Kombucha
***
Sourdough – Beetroot – “Gaeng Som-Sauce“
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Palm hearts – Egg yolk – Black truffle
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Lime Bottoni – Uhudler – Chickpeas
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Gnocchi – Kale – Persimmon – Black truffle
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Mushroom strudel – Carrot – Plum – Vadouvan
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Thai-Basil – Sorrel – Lemongrass
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Betel leaf – Strawberry – Coconut – Pineapple

EUR 215,00

Shortened Menu EUR 175
(without Gnocchi and Thai-Basil)

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

Ikarus Menu

Snacks

Curry mashed potatoes – Shimeji – Black cabbage
Barracuda – Fermented fish espuma – Fried rice
Thai dumpling – Pak choi soup – Perilla
Braised beef – "Khao soi Nuea" – Vinegar jelly

King crab – Miso – White chocolate – Kombucha
***
Palm hearts – Black truffle – Egg yolk – Oxalis
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Bacalhau Bottoni – Uhudler – Chickpeas – Smoked broth
***
Pikeperch – Beef marrow flambadou – Shallots – Beetroot – Autumn trumpets
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Gnocchi – Kale – Persimmon – Black truffle
***
Iberian Presa – Carrot – Black beer – Plum
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“Gugelhupf” – Raisins – Honey – Ginger
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Chestnut – Porcini mushroom – Cranberry

EUR 265,00

Menu in five courses EUR 225
(without Gnocchi and Chestnut)

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

Further Information

Current Menus

The Ikarus Concept

Reservations & Opening hours

Ikarus Team

ServusTV: Culinary Heights at Ikarus on ServusTV

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 07.12.17:10Culinary Heights at Ikarus - with Thitid Tassanakajohn