My Tips for Recapturing German Flavours Without Weighing Down the Plate
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I’m here to speak without putting on an act, and that is exactly how I approach LaBouffe: I go for bold flavours, simple techniques, and plates that hold their own without wearing me out. In my cooking, the Tips tag mainly serves that purpose: I look for the right markers to let spices, aromatics, sauces, and fresh herbs speak for themselves without making the dish heavy. When I think of Germany, I do not think of spectacular cuisine; I think of cuisine that is precise, comforting, and highly legible. I think of caraway in cabbage, marjoram in meat dishes, bay leaf in slow-cooked dishes, white pepper in pale sauces, and that distinctly German pairing of mustard and horseradish, which instantly livens up a plate of potatoes, sausage, or smoked fish. I also rely on a very useful instinct: I use fresh herbs to lighten anything that might otherwise become too rich. Dill, chives, and flat-leaf parsley often serve as my guiding thread, especially when I want to recapture a Nordic feel without overcomplicating the recipe. For instance, I make a cream sauce with mild mustard, a little dill, and a few drops of lemon to serve with steamed potatoes or poached fish. I also sauté onions with a bay leaf, a pinch of marjoram, and caraway for a lentil, split-pea, or cabbage soup, and in that I find a very German foundation: warm, yet clean-cut. In Berlin, with its fast pace, its parks, and that almost electric energy that makes me think of a techno night after a day at work, I need food that remains simple and substantial; so I cook as I think, with few flourishes and a great deal of accuracy. What I like about these tips is that they allow me to stay balanced without losing any pleasure. I can finish a dish with grated horseradish to add definition, slip a few juniper berries into a beef or game stew, or thicken a sauce with a little crème fraîche and a touch of mustard for a soft, almost enveloping texture. In this, I find a very German way of cooking: I start with an honest base, choose an herb or sauce that makes sense, then let the flavour speak. At LaBouffe, this is the idea I stand for because it reflects who I am: I prefer a clear, well-considered plate with real personality to an accumulation of details. And when I strike that balance, I feel that I eat better, more peacefully, with a pleasure that lasts.
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