Interview mit André Stolle

"Maintaining the heartiness of North German cuisine is essential for me," emphasises André Stolle, the Michelin-starred chef at The Lisbeth restaurant in Hamburg. In March 2024, he was awarded a Michelin star for his restaurant in the historic Deichstraße. This is not his first star; he has already received several stars for various restaurants. The concept of The Lisbeth is based on the "Hamburg Renaissance", a modern interpretation of traditional North German cuisine. Stolle explains that he was inspired by the history and traditional dishes of Hamburg to create a menu that is both down-to-earth and innovative.

A central theme of the interview is the importance of regionality in Stolle's cuisine. He emphasises that many of his ingredients come from the region. Nevertheless, he emphasises that regionality is not just limited to the ingredients, but also includes the traditional recipes and flavours. Stolle wants to present traditional dishes such as Labskaus and kale in a modern context without losing their original character.

Another important theme is the challenge of reinterpreting traditional recipes. Stolle describes how he rummaged through old cookery books and talked to friends and their parents to find authentic recipes. In doing so, he realised that many traditional North German recipes are poorly documented. He emphasises that it is important to him to retain the hearty character of North German cuisine, even if the dishes are interpreted in a modern way.

Stolle also talks about the challenges and surprises he has experienced in his career. One example is a dish with Grützwurst sausage, which he successfully put on the menu despite initial scepticism. He emphasises that it is important to remain flexible and adapt to the needs of the guests.

Finally, Stolle reflects on his culinary signature and the development of his restaurant. He explains that his experiences and the various stages of his career have made him the chef he is today. He sees his cuisine as a kind of "soul cuisine" that can take guests back to their past. Despite the challenges of self-employment, Stolle is happy with what he has achieved and sees flexibility and adaptability as the key to success.

This summary offers a comprehensive overview of the most important aspects of the interview with André Stolle and provides insights into his culinary philosophy and the development of his restaurant The Lisbeth.