Sebastian Sandor honoured as Discovery of the Year

SAARLOUIS. The Green Guide has named Sebastian Sandor, head chef at the two-star restaurant Louis, its "Discovery of the Year".

"This peaceful oasis offers a sophisticated homage to vegetables and the best ingredients nature has to offer. It is definitely worth a visit for anyone who wants to combine taste, tranquillity and sustainability on a plate," says the guide's review.

Sebastian Sandor emphasises in the Green Guide: "Vegetables have always been an important part of my cuisine. In fine dining, guests seem to pay a lot of attention to animal protein. We offer both a purely plant-based and an omnivorous menu in order to be economically viable, and I myself also enjoy eating fish and meat from time to time. We plan to place the dishes side by side so that guests can simply choose the course that appeals to them most. We won't point out that these are plant-based or vegan dishes. We'll just list them side by side and let the guests decide for themselves. There is so much good food out there; to stand out from the crowd, we have to create an extraordinary experience. I'm working on an experience in several rooms, using some of our hotel rooms. You start in a cosy atmosphere to enjoy the delicacies, and then move next door to a box with the ingredients, where we explain them in more detail. Given the usual complexity of a hotel with two restaurants, we need some time to sort out the logistics."

The Green Guide also awarded the Discovery of the Year award to Steven Klein Neijenhuis from Herberg onder de Linden in Aduard in the Netherlands and Elliott van de Velde from Entropy in Brussels.