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CULINARY HEIGHTS - NICOLAI NORREGAARD
S01E12 - Episode 12
Sidney Schutte, chef of the 2-star restaurant "Librije’s Zusje", and Hangar-7 executive chef Martin Klein jointly create a top-class menu for the "Ikarus" restaurant. In Amsterdam, Martin Klein immersed himself in the world of his future guest chef Sidney Schutte. Martin Klein is amazed by rare delicacies such as duck tongues and silver ear mushrooms in dessert. The two also visit some of Rubble’s best suppliers and travel across the country: from oyster farming in southern Zeeland to farm cheese dairy on a tiny river island near Amsterdam.
Dodatne informacijeEpizode
Season 1
Episode 5
Episode 5
The gastronomy scene in London is booming. One of the biggest stars at the moment is the Scotsman, Isaac McHale, with his restaurant “The Clove Club”, which is ranked number 2 on the list of best restaurants in Great Britain. His exceptional cuisine, which draws upon traditional British dishes as the basis for exclusive fine-dining creations, has already catapulted him to place 26 in the world’s 50 best restaurants. All good reason for Martin Klein, the Executive Chef of the “Ikarus” restaurant in the Salzburg Hangar-7, to visit the young star chef in the English capital.
Episode 12
Sidney Schutte, chef of the 2-star restaurant "Librije’s Zusje", and Hangar-7 executive chef Martin Klein jointly create a top-class menu for the "Ikarus" restaurant. In Amsterdam, Martin Klein immersed himself in the world of his future guest chef Sidney Schutte. Martin Klein is amazed by rare delicacies such as duck tongues and silver ear mushrooms in dessert. The two also visit some of Rubble’s best suppliers and travel across the country: from oyster farming in southern Zeeland to farm cheese dairy on a tiny river island near Amsterdam.
O emisiji
For years, the Scandinavian cuisine, the "Nordic Cuisine", has consistently set trends in the international gastronomy scene. In the “Kadeau”, celebrity chef Nicolai Nørregaard places particular emphasis on local products - especially those that do not immediately impose themselves as “typically Danish”. Nørregaard opened his first restaurant in his home country, the Danish summer island of Bornholm, and Bornholm is still in the DNA of his kitchen. Only three days to create a menu together that will mark the month of October in Ikarus - will Martin Klein make it again?