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The culinary avant-gardeExecutive Chef Martin Klein is always in search of exceptional chefs and their dishes. His culinary tour leads him in the new edition of Ikarus invites the world's best chefs for example to the restaurant kitchens of Singapore, Japan, Germany, Denmark, Spain and France.Among this year´s chefs one can find »Asia's Best Female Chef 2018« Bee Satongun, who uses traditional cooking techniques while revolutionizing the Thai cuisine with finesse, a balance of flavors and the complexity of her dishes. The Dutch quartet of Jannis Brevet, Jacob Jan Boerma, Richard van Oostenbrugge and Michel van der Kroft arrives at Restaurant Ikarus with a total of eight Michelin-stars. For Hiroyasu Kawate it is of utmost importance in his kitchen in Tokyo to offer seasonal products. This also applies to his visit in Salzburg. At Hangar-7 the international top chefs present their best creations and signature dishes - with the most exquisite ingredients and regional traditions.The chef's personal commentaries, Martin Klein's experiences with the guest chefs and many recipes of the chef's menus especially arranged for Restaurant Ikarus present the international haute cuisine.
Summary
The culinary avant-garde
Executive Chef Martin Klein is always in search of exceptional chefs and their dishes. His culinary tour leads him in the new edition of Ikarus invites the world’s best chefs for example to the restaurant kitchens of Singapore, Japan, Germany, Denmark, Spain and France.
Among this year´s chefs one can find »Asia’s Best Female Chef 2018« Bee Satongun, who uses traditional cooking techniques while revolutionizing the Thai cuisine with finesse, a balance of flavors and the complexity of her dishes. The Dutch quartet of Jannis Brevet, Jacob Jan Boerma, Richard van Oostenbrugge and Michel van der Kroft arrives at Restaurant Ikarus with a total of eight Michelin-stars. For Hiroyasu Kawate it is of utmost importance in his kitchen in Tokyo to offer seasonal products. This also applies to his visit in Salzburg. At Hangar-7 the international top chefs present their best creations and signature dishes – with the most exquisite ingredients and regional traditions.
The chef’s personal commentaries, Martin Klein’s experiences with the guest chefs and many recipes of the chef’s menus especially arranged for Restaurant Ikarus present the international haute cuisine.
