Back THE MAGAZINE
OUR MEMBERS

(Re)discover the Hangar 7 project

Our Salzburg congress in November 2022 offered the opportunity to discover a place many of you know: Hangar 7. This unique project has, for over 20 years, invited a different chef each month to share their culinary identity at the Ikarus restaurant.

13.01.2023
(Re)discover the Hangar 7 project

(Re)discover the Hangar 7 project

 

Our Salzburg congress in November 2022 offered the opportunity to discover a place many of you know: Hangar 7. This unique project has, for over 20 years, invited a different chef each month to share their culinary identity at the Ikarus restaurant. Launched by Eckart Witzigmann, Hangar 7 has welcomed the greatest names in gastronomy, who continue to flock here today under the guidance of Martin Klein. Explore this concept through the eyes of Mauro Colagreco, San Hoon Degeimbre, André Terrail, and David Sinapian, accompanied by insights from Eckart Witzigmann and Martin Klein.

see also

See more
Douce Steiner
PROMINENT TALENT ·
31.05.2021

DOUCE STEINER

Cheffe HOTEL RESTAURANT HIRSCHEN, Germany « We work with absolute respect for each other. And the results are there. »

Leanda Pearman
PROMINENT TALENT ·
14.10.2022

LEANDA PEARMAN

Personal assistant to Raymond Blanc Le manoir aux quat'saisons « These 20 years together are proof of how strong our working relationship is. »

Tribute to Michel Guérard
TRIBUTES ·
19.08.2024

TRIBUTE TO MICHEL GUéRARD

Michel Guérard, legendary French chef and Founding Father of Nouvelle Cuisine, passed away at 91, leaving behind an immeasurable culinary legacy. The son of butchers, Michel Guérard began his career as an apprentice pastry chef at 14. Quickly recognized for his exceptional talent, he became "Meilleur Ouvrier de France" in 1958. His passion for cooking matched his dynamism and ability to celebrate life. It is surely this fire that has always driven him that made him join the kitchens of the Lido, Maxim’s, and La Pérouse and then encouraged him to accompany the famous Régine in the opening of her Russian cabaret. There, he met Christine, and together, they wrote the first chapter of what is today a gastronomic and thermal saga, a story of family and happiness.