March 25 2011
Hangar-7, the futuristic 7,000sq m glass structure nestled next to Salzburg airport, is known for its collection of historic aircraft and contemporary art exhibitions (think artist Dietmar Kainrath’s cartoons and vast straw installations from artist Eleanor Coppola, wife of Francis Ford Coppola). But the hangar (first picture) is also home to Ikarus restaurant, a hub of haute cuisine with a guest-chef concept.
Presided over by executive chef Roland Trettl, the restaurant invites world-renowned chefs to take to the kitchen for a one-month stint, and the beauty of the system is its constant rotation – as one world-renowned guest chef departs, another touches down in the hangar. In other words, it’s a permanent Need to Now.
Last year 13 chefs stopped off in Salzburg, from Vienna’s Heinz Reitbauer, who heads up the famous Steirererck eatery, to Chicago’s pioneer of molecular gastronomy, Grant Achatz. This year the line-up is equally impressive: Claus-Peter Lumpp of the Black Forest’s Bareiss is currently whipping up dishes from saddle of lamb from Älbler Wacholderheide with broad beans and tomatoes, to a delicious dessert of passion fruit tartlet with nougat and butter crumble. But arriving in April – and arguably the highlight of the year – is New York’s Daniel Humm (second picture) of Eleven Madison Park fame, who will be cooking dishes akin to his famous creations, such as the award-winning fillet of red snapper with parsley-root purée.
And for ardent gastronomes with a flair for culinary recreations, Hangar 7 has put together the Culinary Highflyers 2010 cookbook filled with all the recipes from the past year, along with an app (called Ikarus – Culinary Highflyers), which allows you to virtually mix and match different chef’s dishes to compile the perfect menu combination. How very now.