{"id":22563,"date":"2023-01-10T14:23:25","date_gmt":"2023-01-10T13:23:25","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&p=22563"},"modified":"2023-01-10T14:23:25","modified_gmt":"2023-01-10T13:23:25","slug":"christophe-bacquie-ist-im-jaenner-zu-gast-im-ikarus","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/christophe-bacquie-ist-im-jaenner-zu-gast-im-ikarus\/","title":{"rendered":"Christophe Bacqui\u00e9 ist im J\u00e4nner zu Gast im \u00bbIkarus\u00ab"},"content":{"rendered":"

Christophe Bacquie\u0301 wuchs in Lumio, Korsika, im Hotel<\/a>-Restaurant seiner Eltern auf. Damals sah er seine Zukunft nicht in der Ku\u0308che, sondern im Restaurant bei den Ga\u0308sten. Das \u00e4nderte sich aber und so tauchte er bald in die Welt der Spitzengastronomie ein<\/strong>, unter anderem im \u00bbMontparnasse 25\u00ab und spa\u0308ter im \u00bbPrestige\u00ab in Paris. Seine Leidenschaft fu\u0308r den Umgang mit den erlesensten Produkten wurde im \u00bbL\u2019Oasis\u00ab in Mandelieu geweckt. Zwo\u0308lf Jahre lang war er dann Ku\u0308chenchef im \u00bbLa Villa in Calvi\u00ab<\/strong>, wo Fischer:innen ta\u0308glich ihren noch lebenden Fang anlieferten. Diese Erfahrung hat Bacquie\u0301 so gepra\u0308gt, dass er auch heute noch mit einer Fischerfamilie seines Vertrauens am Markt<\/a> von Sanary zusammenarbeitet, um ta\u0308glich den frischen Fisch fu\u0308r das \u00bbHotel du Castellet\u00ab<\/a> einzukaufen.<\/p>\n

Aromen des Mittelmeers<\/h2>\n

Die Ku\u0308chenbrigade des \u00bbHotel du Castellet\u00ab nimmt mit ihrem Chef de Cuisine,\u00a0Christophe Bacqui\u00e9, Gourmets mit auf eine kulinarische Reise ans Mittelmeer und bedient sich dabei der Palette an Aromen<\/a> und Texturen, die dort beheimatet sind. Bacquie\u0301 will den Geschmack seiner Ga\u0308ste treffen und la\u0308dt seine Gerichte mit Emotionen auf.<\/strong>\u00a0Zu seinen Klassikern za\u0308hlen Ai\u0308oli Moderne mit Oktopus und Marktgemu\u0308se oder ein Trio aus Petersfisch, Taschenkrebs und Kaviar, angereichert mit Sauerrahm und Kaffernlimettenzeste.<\/span><\/p>\n

Das Men\u00fc im Ja\u0308nner 2023<\/h2>\n

Dinkelcracker \u2013 Kalbscarpaccio \u2013 Anchovis Sardine \u2013 Mango \u2013 Schalotte Tartelette \u2013 Hamachi \u2013 Hibiskusgel \u00bbHui\u0302tre Giol\u00ab \u2013 Kristal Kaviar<\/p>\n

    \n
  1. Carabinero Tatar \u2013\u00a0Kaviar Osietra Imperial \u2013 Salicorne \u2013 Oxalis<\/li>\n
  2. Blumenkohl \u2013 Hummer Corail \u2013 Orangengel<\/li>\n
  3. Wolfsbarsch \u2013 Ku\u0308rbis \u2013 Kapuzinerkresse \u2013 Koriandero\u0308l<\/li>\n
  4. Seehecht \u2013 Schwarzer Pe\u0301rigord Tru\u0308ffel \u2013 La Ratte Kartoffel \u2013 Espuma<\/li>\n
  5. Taube \u00bbExcellence Mie\u0301ral\u00ab \u2013 Gewu\u0308rzsalzteig \u2013 Chutney \u2013 Pommes Souffle\u0301e<\/li>\n
  6. \u00bbCalisson\u00ab \u2013 Melonensorbet \u2013 Mandelcreme<\/li>\n
  7. Rosa Grapefruit<\/li>\n<\/ol>\n

    Das Menu\u0308 kostet in sieben Ga\u0308ngen Euro 245,\u2013, in fu\u0308nf Ga\u0308ngen Euro 205,\u2013.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Im J\u00e4nner 2023 er\u00f6ffnet Christophe Bacqui\u00e9 das kulinarische Jahr im Salzburger Top-Restaurant \u00bbIkarus\u00ab. Mit im Gep\u00e4ck hat er eine K\u00fcche, die sich Gang f\u00fcr Gang an der Ideallinie bewegen.<\/p>\n","protected":false},"author":5,"featured_media":22564,"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":[22,35],"class_list":["post-22563","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-kulinarik-drinks","newstag-restaurant","newstag-salzburg"],"yoast_head":"\nChristophe Bacqui\u00e9 ist im J\u00e4nner zu Gast im \u00bbIkarus\u00ab - Falstaff Profi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/christophe-bacquie-ist-im-jaenner-zu-gast-im-ikarus\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Christophe Bacqui\u00e9 ist im J\u00e4nner zu Gast im \u00bbIkarus\u00ab - Falstaff Profi\" \/>\n<meta property=\"og:description\" content=\"Im J\u00e4nner 2023 er\u00f6ffnet Christophe Bacqui\u00e9 das kulinarische Jahr im Salzburger Top-Restaurant \u00bbIkarus\u00ab. 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