Die Welt zu Gast im Ikarus – Red Bull Hangar-7 meets Rochini
“We like to use the Rochini plates very much, because they emphasize our work wonderfully and the dish is perfectly staged in front of the guest.” (Executive Chef Martin Klein)
“Monte Bianco” by 3 Star Michelin Chef Norbert Niederkofler
“Miéral guinea fowl curry, pak choi and macadamia nut” by 3 Star Michelin Chef Joachim Wissler
“Consommé of beef, stilton, onion” by 2 Star Michelin Chef Paul Cunningham
“King crab, salted duck egg, coconut milk, Thai eggplant” by Bee Satongun, Best Femlae Chef Asia”
“Char from Lechtal in juniper berry butter with leek and spruce shoots” by 3 Star Michelin Chef Joachim Wissler
“Goose liver and scallop “Vive la France“ by 3 Star Michelin Chef Joachim Wissler
“Grilled heart of veal, Périgord truffle, green asparagus and sweetbread” by 3 Star Michelin Chef Joachim Wissler
“Cherry” by Richard van Oostenbrugge – Best of Niederlande
“Roebuck, treetop, sour cherry” by 2 Star Michelin Chef Olivier Nasti
“Beetroot gnocchi” by 3 Star Michelin Chef Norbert Niederkofler
“Crème d´Anjou” by 2 Star Michelin Chef Hiroyasu Kawate
” Coconut, solange, chicken skin, caviar “Anna Dutch“ by Jannis Brevet, Best of Niederlande
“Saddle of Venison, Blueberry, Beetroot, Koji” by Ikarus Team
“Jerusalem Artichoke, Sunflower, Porcini Mushroom, Sweet Clover” by Ikarus Team
“Citrus Circus” by Ikarus Team
“Black Formento, Chocolate, buckwheat, pecan nut ice cream” by Michelin Chef Anthony Genovese
“Crumpet, three kinds of caviar, crème fraîche” by 2 Star Michelin Chef Paul Cunningham
“Turbot, leek, brown butter, caviar” by 2 Star Michelin Chef Paul Cunningham
Thank you very much to Executive Chef Martin Klein & his great team for the beautiful partnership
our raw material is enthusiasm
(Fotocredits: Helge Kirchberger Photography / Red Bull Hangar-7 )
