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.
It used to be that whipped cream was the only thing to come out of an Isi bottle. These days, thanks to molecular gastronomy, you can turn almost anything into foam. Here at Tulus Lotrek, we use the whipper to enhance the hollandaise. It gives the sauce a beautiful consistency and a silky lustre.
After the guests have gone, the adrenalin subsides and it’s time to break down the equipment and clean up. In the first few weeks of a new dish, the leftovers of all its components are always greedily devoured. Nothing is thrown away. But before closing days, unfortunately, the air-infused gold must also be disposed of. And so, in her last act, Gochujang* Bouillabaisse Holli artfully leaves us, with an appearance as abstractly perfect as ice cream painted into a cone. A few sesame seeds, like the sprinkles on frozen yogurt, provide the finishing touch. These visual games of anticipation continue right up to the end, when Holli embarks on her final course. I call this ‘Bouillabaise Bukkake’ – or ‘The Circle of Life’.
* Editor’s note: hot spice paste.
Maximilian "Max" Strohe runs the restaurant Tulus Lotrek in Berlin together with Ilona Scholl, which has been awarded a Michelin star. In 2021, Strohe and Scholl were awarded the Medal of Merit of the Order of Merit of the Federal Republic of Germany for their "Cooking for Heroes" initiative.
In his column in the METRO magazine MPULSE, Max Strohe writes about selected stories to accompany the photos from his Instagram feed.
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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