Cooking, kitchens, neighbourhood stories: For MPULSE, star chef, author and Federal Order of Merit recipient Max Strohe tells the stories behind his Instagram snaps.
Pride and humility are an emotional cuvée that cannibalise each other: Insecurity gives way to cheerfulness and exhaustion is not an issue. That's what this picture conveys for me. The Walter Scheel Medal was awarded. It was awarded to the "Chef of Chefs", Alain Ducasse, the French chef with the most Michelin stars worldwide.
So I travelled with sous chef Clara Hunger and her deputy Oskar Lüke to Paris, to the Palais Beauharnais, to cook for Alain Ducasse. We humbly created French-inspired courses alongside the greats Christian Bau and Martin Fauster in the catacombs of the 300-year-old palace. Doing culinary justice to the master was a challenge, which had to be adapted to the circumstances. And so we cooked Soupe à l'oignon with Comté espuma, porcini mushrooms and an ordinary Portion of white truffle.
Bau thought of everything, including after-work beers and midnight liver cheese. Because that is also humility: as a chef, you don't really leave anything to chance.
🎤 Interview with Max Strohe: ‘I want to be able to be who I am’
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
