Gauthier’s first official act was to knock classic dishes such as frogs’ legs and crepe suzette from the menu. “I didn’t want to cook the same traditional dishes as my father, but I quickly realised I needed to find a new style, my own way of doing things.” And he found it. Discerning gourmets almost break out in ecstasy when it comes to Gauthier’s creations. Not surprising, considering how elegantly Gauthier succeeds in combining fresh ingredients to create new and surprising dishes. At first glance, these combinations appear unusual – but one bite, and one is hooked. His favourite game is to break rules, creating works of art such as quails’ eggs on a bed of crushed sprouts, grated garlic and diced grapes, or caramelised scallops with roasted potato shavings coloured with squid ink, algae and oyster mushrooms.
Gauthier’s creations are anything but boring. The star chef has mastered the art of transporting his diners into a state of veritable adventure fever by using unfamiliar flavours and his unusual combinations of ingredients. Perhaps because, as a hiker and climber, Gauthier is so used to leaving familiar territory and straying from the beaten path.Find out more about Alexandre Gauthier’s career .
We just wonder who’ll be the guest chef at Ikarus next month…
A different top chef each month. It doesn‘t matter which continent or country they come from or whether they serve traditional, fusion or molecular cuisine. What matters most is the variety. And, of course, the high quality of the dishes.
Eckart Witzigmann, Chef of the Century and patron of Restaurant Ikarus, implemented the concept successfully from 2003 to 2013, together with Executive Chef Roland Trettl. Since January 2014, the Ikarus Concept has been continued under the patronage of Eckart Witzigmann and guidance of Martin Klein, who for many years was the partner and Chef de Cuisine of former Executive Chef Roland Trettl. Unique instead of mainstream, multi-faceted instead of simplistic, bold instead of boring, and cosmopolitan instead of narrow-minded will continue to be the motto under Martin. The result? Satisfied bons vivants who relish fine cuisine.
For the chefs of Restaurant Ikarus, the guest chef concept means adapting to a new menu, a new top chef and a new philosophy each and every month. This demands a high degree of talent, versatility and team spirit.
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Images© Helge Kirchberger / Red Bull Hangar-7