Kobe Desramaults - Kobe Desramaults - 2017

The Michelin-starred In De Wulf restaurant was, until its closure at the end of 2016, on the list of almost every European foodie and quickly made Kobe Desramaults an internationally renowned chef. In the meantime, Desramaults opened two new concepts in Ghent: the artisanal bakery De Superette and, recently, the remarkable Chambre Séparée, where you can enjoy a seasonal, twenty-course tasting menu. That restaurant is the result of several months of gastronomic reflection. Desramaults traveled, among other places, to Asia to immerse himself in Eastern culture. Foodies from around the world eagerly anticipated the fruits of these influences for months. A key word in Desramaults’ life and cooking style remains intuition: he does what his gut tells him to do, and that has brought him great success so far. He lives and cooks in harmony and almost total symbiosis with his surroundings and attaches great importance to working with local ingredients. In his progressive kitchen, pure flavors speak for themselves. Fire is the natural element that best suits Desramaults’ style, literally and figuratively. It is therefore the guiding thread of this food book, years in the making. In this book, Desramaults explains his techniques and collects food stories that offer a sensitive insight into the creative process of a Michelin-starred chef. With text by Rik Van Puymbroeck, paired with powerful photography by Stefaan Temmerman and stylish food photos by Piet De Kersgieter. Top class! The long-awaited book by Kobe Desramaults about his idiosyncratic universe.