In February, Cyril Molard, the two-star chef of Ma Langue Sourit, is the “Guest Chef” of Hangar-7, a prestigious restaurant unlike any other in Salzburg.
A touch of Luxembourg’s finest in Austria: that’s the culinary programme at the Ikarus restaurant in Salzburg’s Hangar-7. This real airport hangar is a unique glass building that houses the historic Flying Bulls aircraft fleet and a collection of Formula 1 cars, all under the impressive ownership of RedBull.
Ikarus is not your typical restaurant. Indeed, only one month per year, its chef, Martin Klein, originally from Alsace, offers his own dishes. This has earned him two stars in the Michelin guide and a score of 19/20 in Gault&Millau.
Menus from the world’s best chefs
The other months of the year, the team – “a fifteen-person war machine”, admires Cyril Molard – is busy preparing and showcasing the cuisine of others. In other words: the menus of the world’s best chefs (at least two Michelin stars). Whether it’s molecular, fusion or traditional cuisine.
From the 1st of February on, it will be the cuisine of the Luxembourgish establishment Ma Langue Sourit that will be highlighted.
“Martin Klein’s team came to the restaurant in Moutfort to discover every recipe, every ingredient, every way of preparing our dishes. We had prepared technical sheets beforehand and I’m going to taste each dish on the spot and validate it”, explains Cyril Molard who will be in Salzburg on Wednesday the 1st of February for the first dinner under the auspices of Ma Langue Sourit.
“It’s a bit of a crazy thing to do!”
For him, it’s an incredible experience: “It’s a bit crazy, you always look at the other chefs with a certain envy, it’s a bit of a strange feeling when it’s your turn! I don’t want to compare myself to all these three-star chefs… Already 250 chefs have participated, all the great ones!”
Being part of this list of professionals that he greatly admires: a stress for the Luxembourgish chef? “I was a bit nervous before starting the project, but I called other chefs, friends, like Olivier Nasti, two stars (and G&M cook of the year, editor’s note) in Kaysersberg. He told me that the experience (carried out in 2019) was great, the quality exceptional, and that the dishes were “almost better there”, laughs Cyril Molard. Now, it’s no longer concern but really curiosity!”
A showcase for Luxembourg
“They went all out, came to taste our products, everything I asked for, they provided. And we are going to talk about Luxembourg. This also promotes a country. In order to show the Grand Duchy, we went for a walk with cameras in the centre of Luxembourg, we ate a pastry at Oberweis with Tom, the owner. In terms of visibility, it’s worldwide, we’re going to talk about Moutfort”, smiles Cyril Molard.
And this, for one month!
More information: www.hangar-7.com
Header Picture: ©Helge Kirchberger Photography