Interview mit Sebastian Sandor

In this episode of the Restaurant-Ranglisten.de podcast, Sebastian Sandor, head chef at the Louis restaurant in the Hotel La Maison in Saarlouis, is our guest. Sandor has an international career behind him and is now shaping his own style for the first time as head chef in Germany. The interview provides deep insights into his culinary development, his philosophy and the specialities of his cuisine.

Sandor's career began in classically French-influenced establishments such as the Wald- und Schlosshotel Friedrichsruhe and with Harald Rüssel. There he learnt the basics of French cuisine, which still influence his work today: "We still use sauces in a similar way. Of course, we've toned it down a bit, but the basics are always in the back of our minds". After working in both training companies, to which he later returned, Sandor specifically sought out new challenges and contrasts.

Nordic and Japanese influences

Sandor spent a formative period with Robert Stolz in Plön, a pioneer of Nordic cuisine in Germany. Here he learnt how to work with wild herbs, regionality and foraging in nature. "There were two of us in the kitchen back then. I had to do a lot, but I was also allowed to do a lot. It has shaped me to this day". The play with bitter substances that characterises Sandor today may have originated here.

His path led him on to Japan, where he worked in Kyoto and Tokyo. The preparation was time-consuming: Language course, job applications, saving for a living. "It was a lot of preparation. I worked a part-time job alongside my time at Robert Stolz and saved a lot of money, because I knew that three quarters of a year wouldn't be an income". In Japan, Sandor experienced a cuisine characterised by extreme seasonality, product focus and precision craftsmanship. He was particularly impressed by the appreciation for products: "The appreciation for such a product, the things you see and get to know, that was exciting".

Sandor emphasises that he deliberately decided against a "mainstream three-star career". Instead, he specifically looked for places that interested him personally and expanded his culinary horizons. He believes that Nordic and Japanese cuisine are not so far apart in terms of their philosophy: "Both work very regionally and seasonally, with great respect for the product.

Japanese products and techniques are widely used in fine dining today. Sandor is relaxed about this: "Everyone should be allowed to cook the way they want. The chef has to decide for himself whether it makes sense in the dish". For him, it is crucial that you familiarise yourself with the products used and understand them.

After his time in Japan, Sandor worked in Belgium for several years, including as Executive Chef at the two-star restaurant Pastorale. He describes Belgian gastronomy as a mixture of French product cuisine and Dutch playfulness. After a period of self-employment in Ghent, he returned to working as an employee - for the joy of cooking at a high level.

The style at Louis: purism, bitter flavours and product focus

At Louis, Sandor can fully develop his style for the first time in Germany. His dishes are characterised by reduction, purism and a striking play with bitter substances. Sandor explains that bitters are an important element for him in making dishes more exciting and more digestible. "I like bitters and like to use them because they also create a juicier sensation on the palate". At the same time, he is aware that bitterness polarises. "Not every course has to be everybody's darling, but can also polarise". Specific dishes are discussed, such as a purist langoustine with quince kimchi and chorizo crumble or an asparagus dish that intensifies the asparagus flavour using various techniques. Sandor explains how much work and thought goes into developing such dishes and how important the balance between product focus and depth of flavour is to him.

Sebastian Sandor stands for a cuisine that deliberately moves away from the mainstream, integrates international influences and always places the product at the centre. His dishes are often purist, sometimes polarising, but always individual and well thought out. If you fancy new shades and culinary depth, Louis in Saarlouis is an exciting address.