Cooking, kitchens and tales from the neighbourhood: Max Strohe, Michelin-starred chef, author and recipient of Germany’s Federal Order of Merit, relates to MPULSE the stories behind his Instagram snapshots.
People cultivate the bad stylistic habit these days of describing a particular event with a detached sentence fragment. If I were to join them, this photo would be accompanied by: “When the publisher comes and you plan to drink just a little.” So, the publishers came, along with the editor. The evening began with a dignified celebration of the conclusion of our negotiations in my kitchen. We had lobster and bouillabaisse, and ham, bacon and cheese from the last film shoot with Tim Raue in South Tyrol. But we didn’t stop at a glass of bubbly for a toast and red wine with the main course. And when my modest supply of drinkable wine started running low, we moved on unabashedly and unsparingly to the hard spirits that a gourmet otherwise would only use in cooked-out form in preparing their sauces. The photo of the table at the end of the evening shows clearly how a good celebration can look on occasion. Namely classy, rough and messy.
🎤 Interview with Max Strohe: ‘I have to be able to be myself ’
Maximilian „Max“ Strohe runs the restaurant Tulus Lotrek in Berlin jointly with Ilona Scholl. The restaurant received a Michelin star in 2017. For their initiative ‘Cooking for Heroes’ Strohe and Scholl were awarded the Medal of the Order of Merit of the Federal Republic of Germany.
In his column in METRO magazine MPULSE, Max Strohe writes about selected stories to accompany the photos from his Instagram feed.
About the Restaurant: tuluslotrek.de
Max Strohe on Instagram: www.instagram.com/maxstrohe
To the issues of the MPULSE Magazine: mpulse.de/downloads
Get a behind-the-scenes glimpse with Max Strohe, celebrity chef, author and holder of the Federal Cross of Merit, in his MPULSE column. Humorous and blunt insights into his world between the stove, the neighbourhood and culinary adventures.
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