{"id":18667,"date":"2022-12-13T13:17:35","date_gmt":"2022-12-13T12:17:35","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&#038;p=18667"},"modified":"2022-12-19T13:31:20","modified_gmt":"2022-12-19T12:31:20","slug":"ikarus-bringt-im-dezember-einen-der-besten-koeche-nach-salzburg-yusuke-takada","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/ikarus-bringt-im-dezember-einen-der-besten-koeche-nach-salzburg-yusuke-takada\/","title":{"rendered":"\u00bbIkarus\u00ab bringt im Dezember einen der besten K\u00f6che nach Salzburg: Yusuke Takada"},"content":{"rendered":"<div class=\"page\" title=\"Page 1\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>Sechs Jahre lang arbeitete Yusuke Takada als Koch in verschiedenen franzo\u0308sischen Restaurants in Osaka und entdeckte wa\u0308hrend dieser Zeit<strong> seine Liebe zur klassischen franzo\u0308sischen Kochkunst<\/strong>. 2007 zog er nach Frankreich, um unter anderem in Institutionen wie \u00bbLeu Meurice\u00ab in Paris seiner Expertise den letzten Schliff zu verleihen. 2010 kehrte er nach Japan zuru\u0308ck, wo er seine Eindru\u0308cke und Inspirationen in die Praxis umsetzte und <strong>sein eigenes Restaurant <a href=\"http:\/\/www.la-cime.com\" target=\"_blank\" rel=\"noopener\">\u00bbLa Cime\u00ab<\/a>\u00a0in Osaka ero\u0308ffnete<\/strong>, das aktuell mit zwei Sternen im Guide Michelin ausgezeichnet ist. Eine Spitzenleistung des guten Geschmacks erbringt er nun auch in <a href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/16-tourismuskongress-brennpunkt-etourism-findet-im-oktober-an-der-fh-salzburg-statt\/\">Salzburg<\/a>, im Restaurant <a href=\"https:\/\/www.hangar-7.com\/de\/\" target=\"_blank\" rel=\"noopener\">\u00bbIkarus\u00ab<\/a>.<\/p>\n<div class=\"page\" title=\"Page 1\">\n<div class=\"layoutArea\">\n<h2>Das Men\u00fc im Dezember<\/h2>\n<div class=\"page\" title=\"Page 1\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<ol>\n<li>Boudindog |\u00a0Tartelette de Champignon | Chawanmushi \u2013 Nameko Pilz \u2013 Ginkgo Chips | Kakao \u2013 Totentrompeten Chip \u2013 Wagyu Bresaola<\/li>\n<li>Balfego Thunfisch \u2013 rote Spitzpaprika \u2013 Kapuzinerblu\u0308te \u2013 Guave Gerschmortes Zicklein \u2013 \u00bbPita\u00ab<\/li>\n<li>Ceviche von der heimischen Garnele \u2013 Granny Smith \u2013 Taro<\/li>\n<li>Abalone \u2013 Perigord <a href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/das-5-trueffel-festival-graz-ist-eroeffnet\/\">Tru\u0308ffel<\/a> \u2013 Edamame \u2013 Ricotta Ravioli<\/li>\n<li>Bretonische Rotbarbe \u2013 Chrysantheme \u2013 Yuzu<\/li>\n<li>Kagoshima Wagyu \u2013 Spinat \u2013 Aal \u2013 Sansho<\/li>\n<li>Daikon Rettich \u2013 Nashi Birne \u2013 Miki<\/li>\n<li>Blancmange\u0301 \u2013 Buttermilch Granite\u0301 \u2013 Pomelo<\/li>\n<\/ol>\n<p>Das Menu\u0308 mit allen G\u00e4ngen kostet Euro 225,\u2013, ohne Abalone und Rettich Euro 185,\u2013.<\/p>\n<\/div>\n<h2>Maxime von Yusuke Takada<\/h2>\n<p>Das Produkt spielt bei Yusuke Takada die Hauptrolle. \u00bbIch ho\u0308re beim Kochen auf die Produkte und\u00a0<span style=\"font-size: 16px;\">versuche, ihnen ihren optimalen natu\u0308rlichen Geschmack zu entlocken.\u00ab Zu seinen bekanntesten Kreationen geho\u0308rt Boudin Dog, <strong>ein in Backteig frittiertes Ha\u0308ppchen Blutwurst<\/strong>, das mit nur einem Bissen verzehrt wird. Die Philosophie von \u00bbLa Cime\u00ab lautet aber auch \u00bbKeikoshoukon\u00ab, was \u00bbNachdenken u\u0308ber die Vergangenheit, um eine Richtschnur fu\u0308r die Gegenwart zu finden\u00ab bedeutet. Fu\u0308r die Ku\u0308che von \u00bbLa Cime\u00ab sind klassische Elemente daher unverzichtbar, werden jedoch mit moderner Kochkunst kombiniert. Auf diese Weise erreicht <a href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/goelles-man-darf-und-wir-tun-es-mit-der-tradition-brechen-nur-so-kommt-man-weiter\/\">Tradition<\/a> die Welt von heute.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Yusuke Takada l\u00e4sst in seinem Restaurant \u00bbLa Cime\u00ab im Herzen von Osaka\u00a0das klassisch franz\u00f6sische Savoir Vivre lebendig werden, gleichzeitig aber ist der japanische Einfluss unverkennbar.<\/p>\n","protected":false},"author":5,"featured_media":18663,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"newskategorie":[11],"newstag":[76,22,35],"class_list":["post-18667","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-kulinarik-drinks","newstag-koch","newstag-restaurant","newstag-salzburg"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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