"Eating my first oyster was like taking a bite of a world that I didn’t know but had already long been in love with"
Germany’s leading restaurant critic is also an excellent cook himself – with a volatile temper to match. He gets annoyed about overblown haute cuisine as much as about tinned spaghetti or gourmet bores who only ever order foie gras.
“My wife and I talk about food using words and abbreviations that probably no one but us would understand. We are still a bit rock-and-roll.”
Süddeutsche Zeitung Magazin, № 35 / 2016
Photo Editor: Jakob Feigl
Author: Sven Michaelsen