The culinary art of reduction

Klaus Erfort finds the balance for his dishes in simplicity. “It’s much more difficult to reduce a dish to a few components than to mix together lots of different flavours,” says the modest chef of the GästeHaus Klaus Erfort of his cooking style.

His style is based on the motto “the truth lies on the plate”. Erfort succeeds in cooking some exceptionally pure and elegant menus using only a few components, extracting the maximum taste and flavour from each individual ingredient. “I cook with a respect for the product, working in a comprehensive and careful manner.” He prioritises the quality of his dishes and the satisfaction of his guests. When you see Klaus Erfort at work, it is hard to believe that he once found cooking boring. Today he is one of just 10 top German chefs to be awarded 3 Michelin stars.

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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