Cooked close by the water

The Dutch province of Zeeland is one of the flattest areas on earth – and the homeland of one of Europe’s top chefs.

Jannis Brevet is passionate about using the best products from the North Sea: Oosterschelde crabs, oysters, mussels and sea bass are fixed features on the menu. He combines these ingredients with the finest the country has to offer such as lamb, glasswort and sea lavender. His interpretation of the culinary arts is unique. Brevet is a fan of 1950s modernism. “I don’t base everything on paintings but they inspire and influence me with their colours, shades and structures as I arrange my creations”. You can taste this fascination in each of the dishes he prepares at his Manoir Restaurant Inter Scaldes : with Brevet, each individual ingredient forms part of a greater whole. The aim is a complete explosion of tastes and flavours.

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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