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Salzburg Culinary

Guest Chef October 2024: Thomas Schanz

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Thomas Schanz was born and raised in the hospitality industry: his father was a winemaker and owner of a small bed & breakfast in the heart of the Moselle wine region. From an early age, Thomas Schanz wanted to follow in his father’s footsteps and trained as a hotel manager. Fortunately for all the gourmets who now flock to Thomas Schanz in Piesport, the young man also decided to train as a chef at the legendary Traube Tonbach in Baiersbronn. This was followed by stints with three-star chefs Klaus Erfort in Saarbrücken and Helmut Thieltges in Dreis, among others. In 2011, the then 31-year-old returned to his hometown to take over his parents’ business as “schanz. restaurant. hotel.”

The first successes were not long in coming. In 2012, the man from the Moselle received his first Michelin star. In the meantime, the list of accolades from renowned restaurant guides has grown long: the Michelin Guide has awarded Thomas Schanz and his team its highest rating of three stars. Gault&Millau, too, has no room for improvement with five toques, and has also awarded the titles of ‘Rising Star of the Year 2017’ and ‘Chef of the Year 2021’. Other top ratings and ‘Chef of the Year’ awards include Der Große Guide with 5.5 toques, Schlemmer Atlas with five cooking spoons and Der Feinschmecker with five Fs.

Having reached the pinnacle of the culinary Olympus, Thomas Schanz is still down-to-earth, and his restaurant has remained one thing above all else: an established family business, with generations working together passionately to achieve success. Without jumping on trends or pigeonholing himself into culinary categories, Thomas Schanz creates flavourful and light menus in which herbs and essences provide an exciting backdrop for the main ingredients without overpowering them. He demonstrates creativity, an impeccable sense of composition and the ability to execute with precision. For all the perfection on the plate, there is a self-confident serenity that reinforces a progressive and playful approach to traditional French cuisine and regularly leads to new, unconventional interpretations.

With three Michelin stars under his belt, the exceptional talent Thomas Schanz will be travelling from Rhineland-Palatinate to Salzburg in October 2024 to present his light and complex creations at Restaurant Ikarus. Dishes on the menu include foie gras gratte-ciel, rosé sea bream with sorrel and Kaviari Kristal caviar, and ballotine of poussin with white truffle from Alba. Culinary highlights from one of Germany’s most exciting cuisines, not to be missed.

Menu of Thomas Schanz

Snacks

Tuna belly – Cannelloni – Cauliflower cream – Trout caviar
Crispy pastry pillow – Eel – Confit quail egg yolk – Dried “Kaviari caviar”
Tartelette – Calamaretti – Black pudding – Potato-Sauerkraut-puree
***
“The truffle egg”
***
Cold soufflé gazpacho – Olives from Aragón – Tartare of Veal – Lemon colatura sorbet

Menu

Gratte-Ciel of goose liver
Grapefruit – Wild herb glace – Sambuca – Old Gouda cheese
***
Etui of Sea Bream Royal
Sorrel – “Kaviari Kristal” Caviar
***
Atlantic Merluza “Caribbean inspired”
Coriander-mint – Dried mango – Roasted rice – Exotic infusion
***
Grilled Portuguese carabinero 
Celery – Melted ox marrow – “Bergamot sauce”
***
Ballotine of poussin
Mushroom coat – Potato-leek-ragout – Black truffle
***
Creole Pineapple Boule
Basil – Fromage blanc
***
Juniper and banana ice cream with radicchio
 

€ 265,00

Shortened menu EUR 225
(without Gazpacho and Sea Bream)

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

Vegetarian Menu

Snacks

Carrot – Cannelloni – Caulifllower cream – Pumpernickel
Crispy pastry pillow – Celery – Confit quail egg yolk – Mimolette
Tartelette – Wild mushroom – Potato-Sauerkraut puree 
***
“The truffle egg”
***
Cold soufflé gazpacho – Olives from Aragón – Tomato tartare – Lemon sorbet

Menu

Butternut squash
Black truffle – Vadouvan – Verjus
***
Salad hearts
Goat's cream cheese – Buckwheat – Sorrel
***
Pasta “Scarpinocc”
Jerusalem artichoke – Pear – Hazelnut
***
Aloo Gobi
Tikka Masala – Naan bread – Nigella – Rangpur
***
Artichoke
Chanterelles – Broad beans – Curry oil
***
Creole Pineapple Boule
Basil – Goat milk
***
Juniper and banana ice cream with radicchio
***
Petit Fours

EUR 215,00

Shortened Menu EUR 175
(without Gazpacho and Salad hearts)

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

Ikarus Menu

Snacks

Tuna belly – Cannelloni – Cauliflower cream – Trout caviar
Crispy pastry pillow – Eel – Confit quail egg yolk – Dried “Kaviari caviar”
Tartelette – Calamaretti – Black pudding – Potato-Sauerkraut-puree

Menu

“The Truffle Egg”

***

Cold soufflé gazpacho – Olives from Aragón – Veal tartare – Lemon colatura sorbet

***

Butternut squash – Black truffle – Vadouvan – Verjus

***

10 gramm Imperial Selection Caviar – Sourdough – Leek

***

Pasta “Scarpinocc” – Jerusalem Artichoke – Pear – Hazelnut

***

Black cod – Tikka Masala – Naan bread – Nigella – Rangpur

***

Japanese wagyu – Short rib – Pommes Soufflé – Onions

***

Quince – Pecan nut – Mascarpone
 

EUR 265,00

Menu in five courses EUR 225
(without Gazpacho and Caviar)

Please note 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.

Thu 10.10.17:40Culinary Heights at Ikarus - with Thomas Schanz

schanz. restaurant.

Piesport, Germany

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Currently at Hangar-7

Currently at Hangar-7

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Preview Guest Chefs 2024

Top chefs at Restaurant Ikarus

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Thomas Schanz

Guest Chef October 2024

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October 5 2024

ORF - Long Night of Museums

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Matthias Diether

Guest Chef September 2024

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The Ikarus Team

August 2024

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Gareth Ward

Guest Chef July 2024

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Javier Olleros

Guest Chef June 2024

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Wolfgang Puck

Guest Chef May 2024

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Viki Geunes

Guest Chef April 2024

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James Gaag

Guest Chef March 2024

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Christian Kuchler

Guest Chef February 2024

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Christian Kuchler

Guest Chef January 2024