Reduced to the maximum

Pascal Barbot’s cuisine proves that less can actually be more: His dishes contain no hint of the heavy, opulent character that is usually associated with French cuisine. He uses fresh, regional ingredients in place of cream and butter, and even salt and pepper are ousted by herbs and spices. The result, however, is anything but simple: His creations are highly imaginative and prove that reduction can actually lead to maximum enjoyment.

After graduating from cookery school and enjoying spells at renowned restaurants in France, London and Sydney, Barbot opened L’Astrance in Paris in 2000, together with Christophe Rohat, whom he had met while working under Alain Passard. The restaurant was awarded its first Michelin star just one year later. The second one followed in 2005, and Barbot’s virtuoso cooking skills then brought him his third Michelin star in 2007. In addition, L’Astrance has occupied 18th place on the San Pellegrino World’s 50 Best Restaurants list in 2012.

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ServusTV: Culinary Heights at Ikarus on ServusTV

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sat 07.12.17:10Culinary Heights at Ikarus - with Thitid Tassanakajohn