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CULINARY HEIGHTS - NICOLAI NORREGAARD
S01E09 - Episode 9
Martin Klein travels to Mexico City to study Jorge Vallejo’s best recipes in his Quintonil restaurant. The aspiring top chef Jorge Vallejo is considered a revolutionary in Mexican cuisine. Martin Klein wants to implement these exotic dishes in the Ikaurs and has a lot to learn: from the right seasoning of ant eggs to the preparation of edible cacti.
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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 7
Episode 7
Summit of top French chefs - in the middle of Manhattan. This time, the Alsatian Martin Klein, Executive Director of Hangar-7, travels to New York to explore the huge gastronomic empire with the star cook Daniel Boulud from Lyon. Together with Chef Boulud, Martin Klein will create a “Daniel” menu that presents his entire class. A mammoth task for the kitchen crew, because Daniel Boulud himself will supervise the preparation of his dishes in Salzburg. And, as a head chef that comes from the old school, he does not tolerate even the smallest of mistakes!
Episode 9
Episode 9
Martin Klein travels to Mexico City to study Jorge Vallejo’s best recipes in his Quintonil restaurant. The aspiring top chef Jorge Vallejo is considered a revolutionary in Mexican cuisine. Martin Klein wants to implement these exotic dishes in the Ikaurs and has a lot to learn: from the right seasoning of ant eggs to the preparation of edible cacti.
Episode 10
Episode 10
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?
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?