Vítáme Vás, můžete se přihlásit nebo vytvořit účet.

Cart

product (empty)

Košík je prázdný

Zboží celkem: 0 Kč

Termín obdržení zásilky
Česká pošta	Středa 27.11
PPL	Středa 27.11
Osobní odběr	Čtvrtek 28.11
Termíny jsou pouze orientační a mohou se lišit podle zvoleného typu platby. O Průběhu zásilky Vás budeme informovat e-mailem.
Při nákupu většího množství produktů negarantujeme dodání do zobrazeného data

Ikarus invites the world's best chefs

28 %

1083 Kč 1 513 Kč

Sleva až 70% u třetiny knih

Popis knihy

Each month, the best chefs in the world take it in turns to conjure up a new menu for the guests visiting Restaurant Ikarus at Salzburg airport. This year, the guest chefs came from all corners of the world. The German three-star chefs, Christian Bau and Thomas Bühner, both had the same mentor, and yet the difference between their work could not be greater. Christophe Muller, Paul Bocuse's ambassador, presents French haute cuisine in its purest form, and Daniel Boulud is showcasing its cosmopolitan version in New York. In Copenhagen, Søren Selin is considered to be a French-inspired chef, while his colleague, Nicolai Nørregaard, only prepares ingredients that grow on his native island of Bornholm. In addition, we hosted superstars from Mexico City, London, Lisbon and New Delhi in the Ikarus kitchen. It is here that Executive Chef Martin Klein works with his well-trained team to cook the guest chefs' menus to perfection using only the finest of ingredients. He shares his experience visiting the chefs' home countries and workplaces, and explains how the extraordinary dishes are prepared, step by step, for professionals and dedicated amateurs.