Upcoming Guest Chefs...
Guest Chefs at Restaurant Ikarus
Four kilometres north of Lyon on the banks of the Saône, not far from the bridge that gives it its name, you will find the restaurant L’Auberge du Pont de Collonges – also known as Paul Bocuse, where the Michelin-starred Christophe Muller works as executive chef. With every single mouthful of his food, you can taste that this top chef is quintessentially French. True to the spirit of his legendary mentor Paul Bocuse, he serves up authentic French cuisine to his guests with real artistic flair.
40 Quai de la Plage
696600 Collonges au Mont d´Or
International influences meet traditional Indian flavours in the food of Indian Michelin-starred chef Manish Mehrotra: a combination that has delighted diners in his restaurant Indian Accent since it opened in 2009. Situated amidst an Eden-like garden, here you can travel across whole continents with just a fork. And it is because of this creativity and experimentation that Mehrotra has been named ‘Best chef in India’ by American Express.
77 Friends Colony
Restaurant Ikarus is making room to welcome no less than four guest chefs in March 2017 – and with seven Michelin stars and 14 Gault & Millau chef hats between them, they're not coming empty handed! It will be our pleasure to present to our guests these four chefs – the Crème de la Crème of Vienna’s culinary world: Paul Ivic, Tian | Heinz Reitbauer, Steirereck | Markus Mraz, Mraz & Sohn | Silvio Nickol, Palais Coburg.
With his dark beard and striking features, José Avillez is reminiscent of a Portuguese sailor, navigating the waters of Portugal’s rich cuisine. Visitors to his restaurant Belcantodiscover incredible culinary experiences for all the senses. Every menu that he and his team put together is a story made up of several chapters, and each of these chapters is bursting with their love for Portugal and delight in combining classic and modern cuisine.
Largo de São Carlos, 10
Modern British is how Isaac McHale describes his restaurant The Clove Club, is located in trendy Shoreditch in East London. And he isspot on, with all of the products he uses being sourced from Scotland and the rest of the UK, and his dishes bursting with tradition and British influences. Plus, the modern, open kitchen even gives guests the chance to watch the chefs at work.
Thomas Bühner has been regarded amongst the highest echelon of German chefs for more than 20 years, one of just nine master craftsmen to have been awarded three Michelin stars. At his restaurant la vie, guests are treated to culinary fireworks with avant-garde aromas. For this Michelin-starred chef, the natural flavour of ingredients is the most important thing of all. Which is why Bühner often spends weeks trying various techniques in order to finely hone his innovative, perfectionist creations.
Michelin-starred chef Daniel Boulud has emphatically shown what happens when Europe’s most influential cuisine is introduced to the rest of the world. He now has restaurants in nine cities around the world, the best known being the two-Michelin-starred Daniel in the heart of New York City. There, guests can experience traditional ‘French export’ cuisine with an adventurous edge, inspired by Boulud’s long-time love of nature.
‘New month, new menu’ has been the premise of Restaurant Ikarus since 2003. During the festival month of August, the most extraordinary band of chefs in the world will be taking the reins once more. Led by Executive Chef Martin Klein and under the patronage of Eckart Witzigmann, the Ikarus team will be presenting a menu that displays all of their many skills. A menu that, above all, bears all the hallmarks of Martin Klein’s culinary principles: product awareness, attention to detail and honesty.
Passion, enthusiasm and no small measure of hard graft. Combine these three ingredients and the result is a career out of the pages of a picture book: just like Jorge Vallejo’s, who discovered his love of Mexican cuisine as a teenager. He opened his restaurant Quintonil in Mexico City with his wife in 2012. At the very top of the shopping list in his Michelin-starred kitchen are locally-grown ingredients, which he combines using innovative cooking techniques to give a new twist on Mexican cuisine.
Newton 55, Polanco
Moss-covered forests, rugged cliffs, a taste of salt in the air. Here on the island of Bornholm, Nicolai Nørregaard is on the hunt for treasure. But he does not stash away the gems he finds inside a treasure chest. Instead, they make their way onto his guests' plates – meat, fish, herbs and mushrooms, all grown on this island in the middle of the Baltic Sea. A single mouthful of one of his creations will take you on a journey all the way around the island. And while Nørregaard's dishes may not be traditional, each one is oozing with the chef's love for the place he calls home.
It may sound like a fairytale, but this is the reality of Quique Dacosta’s incredible career: as a teenager, he started out working as a kitchen porter in the restaurant that now bears his name. He has been at the helm of the three-Michelin-starred Quique Dacosta Restaurante since 2009, where the philosophy has been the same for 15 years: high-quality produce, perfect craftsmanship and respect for nature.
Urbanización El Poblet
Calle Rascassa, 1
03700 Dénia, Alicante
Living life in the fast lane – reading over Sidney Schutte’s CV, this seems the perfect motto for the 40-year-old head chef. With his style and his unwavering ambition, Schutte has served as the driving force behind one of the Netherlands’ most exclusive restaurants. At Librije’s Zusje in Amsterdam, diners enjoy unique, contemporary fare – characterised by its Dutch roots and a love of regional produce.
1017 CG Amsterdam