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Ikarus invites the world’s best chefs, Volume 5

Hangar-7 at the Salzburg Airport is a magical place, in which technology, art and cuisine meet. Awarded with Michelin stars, Restaurant Ikarus offers one of the most exciting restaurant concepts: For fifteen years now, the world’s best chefs have been takings turns each month at creating the most elaborate dishes for the Ikarus guests. At Hangar-7, Executive Chef Martin Klein and his well-coordinated team perfectly stage the guest chefs’ menus with the most exquisite ingredients from around the world. 

We were served the marvellous task to design the fifth volume of the book series “Ikarus invites the world’s best chefs”. Just like Restaurant Ikarus, the book is a meeting place for the stars of fine cuisine from Spain, the Netherlands, France, Belgium, South Korea, Germany, Finland, Switzerland, Austria, Sweden and the USA. In addition, Martin Klein talks about visiting the respective countries and restaurants of the chefs, reports on the subtleties of the dishes and invites to look over the chefs’ shoulders in the Ikarus kitchen.

It was our approach to provide sufficient space for each guest chef’s personality. Thus, each chapter starts off with a portrait of the chef along with his signature, for which each chef was to intuitively choose his favourite pen from a selection of different writing tools. This is followed by a portrait of the chef’s home restaurant, providing inside views of his culinary art. Additionally, each chef formulated his own credo and personalised in hand writing his menu page, which is followed by the five most exclusive recipes of the chef’s menu. To celebrate Restaurant Ikarus’ fifteenth anniversary, the premium layout of the book comes up with copper-coloured hot foil stamping, embossing as well as large-format fold-out pages. In order to enhance the premium appearance of the book, a limited edition of 77 hand-crafted boxes was created.

Ikarus invites the world’s best chefs, Volume 5
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115
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Published:

Ikarus invites the world’s best chefs, Volume 5

0
115
0
Published: