{"id":22981,"date":"2023-02-11T17:08:42","date_gmt":"2023-02-11T16:08:42","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&p=22981"},"modified":"2023-02-11T17:11:39","modified_gmt":"2023-02-11T16:11:39","slug":"cyril-molard-bringt-die-zungen-der-gaeste-im-ikarus-zum-laecheln","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/cyril-molard-bringt-die-zungen-der-gaeste-im-ikarus-zum-laecheln\/","title":{"rendered":"Cyril Molard bringt die Zungen der G\u00e4ste im \u00bbIkarus\u00ab zum L\u00e4cheln"},"content":{"rendered":"

\u00bbMeine Zunge l\u00e4chelt\u00ab \u2013 das ist nicht nur die freie \u00dcbersetzung von \u00bbMa Langue Sourit\u00ab<\/a>, sondern wohl auch der Anspruch der Feinschmeckerwelt in Moutfort. Chefkoch Cyril Molard und sein Team verwandeln mit viel Liebe und Feingef\u00fchl seit 2008\u00a0saisonale Produkte in erlesene Gerichte<\/strong>, welche ihren G\u00e4sten ein L\u00e4cheln ins Gesicht zaubern sollen. So konnte sich das Restaurant auch\u00a0schnell einen Platz auf der kulinarischen Landkarte sichern:\u00a02010 wurde \u00bbMa Langue Sourit\u00ab mit einem Michelin-Stern ausgezeichnet, 2018 folgte der zweite. Der originelle Name des Hauses geht \u00fcbrigens auf ein kleines M\u00e4dchen zur\u00fcck, das ein Schokolade-Dessert einst mit den Worten \u00bbMeine Zunge l\u00e4chelt\u00ab goutierte<\/strong>. Eine sch\u00f6ne Metapher, die Cyril Molard sehr passend f\u00fcr seine K\u00fcche<\/a> fand.<\/p>\n

Er selbst ist\u00a0in dem kleinen Dorf Cornimont in den Vogesen aufgewachsen. Sowohl sein Gro\u00dfvater als auch sein Vater waren Metzgermeister \u2013 und ebenso der heutige Sternekoch begann seine Laufbahn mit einer Lehre zum \u00bbCharcutier\u00ab und Caterer. Seine Liebe zum Kochen wuchs, als er \u00fcber mehrere Jahre hinweg f\u00fcr verschiedene Catering-Unternehmen arbeitete. Sein K\u00f6nnen perfektionierte der Koch in einigen der besten Restaurants der Welt<\/strong> wie dem \u00bbLap\u00e9rouse\u00ab in Paris, dem \u00bbClaridge\u2019s\u00ab in London, dem \u00bbLe Moulin de Lourmarin\u00ab oder dem \u00bbFlocon de Sel\u00ab w\u00e4hrend seiner Er\u00f6ffnung 1997. Zu Beginn des neuen Jahrtausends zog es Molard nach Luxemburg<\/a>, wo er auch heute sein \u00bbMa Langue Sourit\u00ab betreibt. Eine Kostprobe seiner K\u00fcche gibt es nun zudem im \u00bbIkarus\u00ab<\/a> in Salzburg.<\/p>\n

Das Men\u00fc im Februar 2023<\/h2>\n

Tartelette \u2013 K\u00fcrbis \u2013 Clementine
\nG\u00e4nseleber \u2013 Haselnuss Praline \u2013 Kakao
\n\u00bbP\u00e2t\u00e9 en cro\u00fbte St. Antoine\u00ab
\nGillardeau Auster \u2013 Mandel \u2013 Kr\u00e4uter\u00f6l \u2013 gr\u00fcner Rettich<\/p>\n

    \n
  1. Kohl Mille Feuille<\/strong>
    \nZander \u2013 Haselnuss \u2013 K\u00fcrbis \u2013 Pinienkerne<\/li>\n
  2. Langoustine<\/strong>
    \nPastinake \u2013 Yuzu \u2013 Buchweizen<\/li>\n
  3. Steink\u00f6hler Ikejime<\/strong>
    \nBrokkoli \u2013 Limquat \u2013 Kimchi \u2013 Romanesco<\/li>\n
  4. Jakobsmuschel<\/strong>
    \nSellerie \u2013 Tr\u00fcffel \u2013 Lorbeer \u2013 Vanille<\/li>\n
  5. Dombes Entenbrust<\/strong>
    \nRote Bete \u2013 Feige \u2013 Cassis<\/li>\n
  6. Apfel<\/strong>
    \nHonig \u2013 Karamell \u2013 Meerrettich<\/li>\n
  7. \u00bbTarte du Jardin\u00ab<\/strong>
    \nFenchel \u2013 Safransahne \u2013 Douglasie Tanne<\/li>\n<\/ol>\n

    Das Menu\u0308 kostet in sieben Ga\u0308ngen Euro 245,\u2013, in fu\u0308nf Ga\u0308ngen Euro 205,\u2013 (ohne Langoustine und \u00bbTarte du Jardin\u00ab).<\/p>\n","protected":false},"excerpt":{"rendered":"

    Das Restaurant \u00bbIkarus\u00ab wird zum kulinarischen Land des L\u00e4chelns, wenn Cyril Molard im Februar 2023 seine genussvollen Kreationen nach Salzburg bringt. Es erwartet die G\u00e4ste eine F\u00fclle an perfekt abgestimmten Aromen und Texturen.<\/p>\n","protected":false},"author":5,"featured_media":22983,"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":[143,22,35],"class_list":["post-22981","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-kulinarik-drinks","newstag-kulinarik","newstag-restaurant","newstag-salzburg"],"yoast_head":"\nCyril Molard bringt die Zungen der G\u00e4ste im \u00bbIkarus\u00ab zum L\u00e4cheln - 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\/cyril-molard-bringt-die-zungen-der-gaeste-im-ikarus-zum-laecheln\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cyril Molard bringt die Zungen der G\u00e4ste im \u00bbIkarus\u00ab zum L\u00e4cheln - Falstaff Profi\" \/>\n<meta property=\"og:description\" content=\"Das Restaurant \u00bbIkarus\u00ab wird zum kulinarischen Land des L\u00e4chelns, wenn Cyril Molard im Februar 2023 seine genussvollen Kreationen nach Salzburg bringt. 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