The philosophy of contrast

In the small Belgian town of Reet, one purist villa stands out in particular: the Pastorale has been run by Bart de Pooter since 1991 and impresses with its concept of contrast. Traditional and modern are combined here.

This applies both to the exceptional works of art which take your breath away on occasion at the Pastorale and to De Pooter’s style of cooking. His unique creations are defined by the modern implementation of traditional methods. He confrontationally presents a wide range of flavours based on freshness, finesse and frivolity. His preparation focuses on regional, organic produce and he only uses seasonal ingredients. “I want to offer people an experience to the best of my abilities when they visit my restaurant,” says De Pooter. “Everything they see and taste should be sensational; something unexpected and unconventional. Only then can you tap into emotions”.

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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 09.11.17:40Culinary Heights at Ikarus - with Franck Putelat