Grant Achatz goes to the Austria

As a small museum with the evolution of the galleries, the progressive and very modern restaurant Ikarus showcases the best talent in the world, a leader in both.

If you have problems if a table at Alinea in Chicago, you might consider to go instead to Austria. Throughout November, Grant Achatz ingenious food will be served in a particular restaurant called Ikarus, which opened in 2003 and is located inside the Hangar-7, glass-encased headquarters, in the form of wing of an armada of aircraft owned by the founder of Red Bull. Each month, a Cook different visits to the restaurant in Salzburg and designs a temporary menu - intended to develop his personal style on display - which is then carried out by the executive chef of Ikarus, Roland Trettl and his staff. This concept is renewable offers diners highlights a unique opportunity to discover the culinary sponsors of the world. (Last invited leaders include Kenneth Oringer of Clio, Boston;) Juan Amador the Germany; (and Thierry Marx of Château Cordeillan-Bages, in France.) And if you are curious to know the name of the restaurant, Ikarus indeed mentions the well-known character of Greek mythology, who attempted the incredible feat of the aircraft. "Our main goal was to get the wings," said Trettl. "But, of course, we try to avoid the end of this story."

View the original article here

Grant Achatz goes to the Austria

As a small museum with the evolution of the galleries, the progressive and very modern restaurant Ikarus showcases the best talent in the world, a leader in both.

If you have problems if a table at Alinea in Chicago, you might consider to go instead to Austria. Throughout November, Grant Achatz ingenious food will be served in a particular restaurant called Ikarus, which opened in 2003 and is located inside the Hangar-7, glass-encased headquarters, in the form of wing of an armada of aircraft owned by the founder of Red Bull. Each month, a Cook different visits to the restaurant in Salzburg and designs a temporary menu - intended to develop his personal style on display - which is then carried out by the executive chef of Ikarus, Roland Trettl and his staff. This concept is renewable offers diners highlights a unique opportunity to discover the culinary sponsors of the world. (Last invited leaders include Kenneth Oringer of Clio, Boston;) Juan Amador the Germany; (and Thierry Marx of Château Cordeillan-Bages, in France.) And if you are curious to know the name of the restaurant, Ikarus indeed mentions the well-known character of Greek mythology, who attempted the incredible feat of the aircraft. "Our main goal was to get the wings," said Trettl. "But, of course, we try to avoid the end of this story."

View the original article here

Grant Achatz Goes to Austria

Like a small museum with ever-changing galleries, the progressive and very modern restaurant Ikarus showcases the world’s best talent, one chef at a time.

If you are having trouble snagging a table at Alinea, in Chicago, you might consider going to Austria instead. Throughout November, Grant Achatz’s ingenious food will be served at a peculiar restaurant called Ikarus, which opened in 2003 and is located inside Hangar-7, the glass-encased, wing-shaped headquarters of an airplane armada owned by the founder of Red Bull. Each month, a different chef visits the Salzburg restaurant and designs a temporary menu—meant to put his or her personal style on display—that is then carried out by Ikarus’s executive chef, Roland Trettl, and his staff. This revolving-door concept offers diners a unique opportunity to experience highlights from the culinary masterminds of the world. (Past guest chefs include Kenneth Oringer of Clio, in Boston; Germany’s Juan Amador; and Thierry Marx of Château Cordeillan-Bages, in France.) And if you are curious about the name of the restaurant, Ikarus does indeed refer to the well-known character from Greek mythology who attempted the incredible feat of flying. “Our main aim was to get wings,” says Trettl. “But of course, we try to avoid the end of that story.”

View the original article here