The Carastians are hitting that Hangar 7 And more precisely the Restaurant Ikarus again. Owned by that Red Bull dude and showcasing each month a different Michelin star chef from around the world we are having the joy of experiencing a Paco Perez menu. Trying to make up for missing that meet up in Madrid. Happy VD everyone!!

Now we move on to the restaurant downstairs, to enjoy this month's featured chef's menu from Paco Pérez (Spain/Catalan). Trained by a pioneer of nouvelle cuisine, and refined by Ferren Adrià - he owns 5 restaurants with an overall 5 Michelin stars. His roots are reflected in his menu - this first offering a playful bite of toasted pine nuts in edible paper. They were crunchy and irresistible - and so piney that we are sure they were treated with essence of pine somehow. Winning opener!

This extensive menu features the first 13 items as tiny bite sized 'tapas'. These cherry sized bites featured a liquid golden delicious apple center with a cocoa butter shell. Light and refreshing...

Things are getting interesting!!! This 'fake toast' was made out of egg meringue and perched on top were char, roe, and dabs of savory sauces. When you bit into the meringue, letting it's slight sweetness melt on your tongue and then meet the tangy goodness of the sauces, salty roe and fresh fish - an absolutely amazing taste experience!!!

A great play on anchovy paste, this amazingly fresh slab of anchovy sat proudly on top of horseradish ICE CREAM and held together by a delicate nori wafer thin skin. Mr. C is a fan of anchovies but this dish elevated that relationship to love. Even Mrs. C who does NOT like anchovies had to admit this dish is a revelation. That ice cream was brilliant.

Another greeting from the kitchen.... oh boy... we are in for a treat from this two MIchelin star, 19 Gault Millaut chef... local pine branch 'tree' with petite pieces of smoked char dusted with coconut, a perfect morel mushroom filled with herb cream and the piece de resistance... fig, wrapped in poultry, wrapped in bacon... heaven on a tree. We were warned to just be careful to not to eat the hooks!

Oh boy... here comes a dish that earned its place in at least the top 3 of the night... a beautiful inside of delicate diced pink and red tuna, gently seasoned with citrus, held together with a rice paste coating. Yes, a fun play on nigiri... but the freshness that the lemon added to the dish is something one does not usually get to experience with the sushi version. We were contemplating how to sneak in to the kitchen to get more of these, or distracting other tables to steal theirs. They were just that tasty...

Complicated and gorgeous, this deconstructed creamy thai curry was INSPIRED. Freeze dried coconut espuma sculpted to look like a slice of fresh coconut held the chili, ginger and langoustine. One bite, a bit of melting, and you were transported to Thailand, enjoying an amazing bowl of fresh curry. LOVE.

Next stop... the world's most amazing fried seafood (notice the cute little calamari rings) sealed in an edible packet with an olive oil dipping sauce. Mrs. C's clear favorite - and a distinct tasty nod to this region's most famous cooking style. Absolutely to die for!

Yes... long live Mexico! This tasty 'taco' shell of paper thin potato housed a delicious mix of corn couscous, guacamole, garlic and chili. The perfect mix of spicy, tangy and sweet corn! Like no quac we've ever tasted, that's for sure. In between the two tacos you can see this adorable little unassuming macaroon looking creation - which was a sweet corn macaroon filled with salty and delightfully rich foie gras creme. AMAZEBALLS.

Greetings from the kitchen included this cucumber fennel gazpacho with smoked salmon bits (really good balance so the fennel didn't overpower) and a foie gras parfait with port wine jelly (a STUNNER with smooth custard-like texture and a delicate foie gras taste, accented perfectly by the tart and sweet jelly, topped with a spicy trio of sprouts). A giant bowlful, please!!!

revisiting our good friend Jean Marc's Restaurant, so in the past you might have thought we are a bit biased. but luckily, the good folks of Guide Michelin agree and put the place in the guide. Jean Marc offers now a menu découverte in cooperation with Champagne Thiénot for 54 with wine (and a glass of that lovely bubbly). this was the starter, goat cheese yoghurt, orange blossom, carrot, chive sour cream espuma and watercress. lovely idea though the yoghurt was a bit to compact.

As we sipped our cocktails and looked out at the setting sun on the lovely beach, our first taste of the kitchen arrived - an Oahu asparagus and coconut milk soup. Wow. So tasty, light and delicate. A tropical twist on a classic.

Rich creamy wild garlic cream soup. Wild garlic is currently in season and a (tasty!!!) weed. Just be cautious as the leaves are very similar I the Lilly of the valley leaves. It might taste good but you won't be able to tell the tale.