The new restaurant by Kobe Desramaults in Gent is expected to open in June, the Belgian chef has said on his instagram feed.
He said that the restaurant will be small but very ambitious and would welcome two trainees every two months. Those interested should send a resume and motivational letter (Check out his instagram feed for more details).
Desramaults has not cooked professionally for 4 months and is missing it. In an Instagram post he said he couldn’t wait to open the new restaurant and “was keeping the mojo flowing by cooking at home.”
The talented and world renowned Belgian chef rose to fame with his unique cooking style and was pure and natural with no classic dishes or traditional sauces. In December 2016, he closed a 12-year-old chapter as he and his team cooked the last dinner at In De Wulf in Dranouter.
Desramaults also had another restaurant De Vitrine in Gent which closed in December and made way for a Mexican pop-up restaurant, La Chaparrita until May as well as De Superette, a bakery/restaurant also in Gent.
Last year, Desramaults had told Food and Wine Gazette that the The new restaurant will have an open kitchen and we will be working with fire because the latter is something I really like. I also do not like cooking for a lot of people at the same time because that is not cooking. I want to be able to cook for a small group of people.
“I want to have the complete essence of what I did at In De Wulf but I will change the frame of the restaurant. Over the past months I have reflected a lot about what I like about my job and I will translate that into the new restaurant,” he told Food and Wine Gazette.
The Flemish chef of In De Wulf also wants to change the dining experience. “At the moment, I don’t like the length of time it takes to eat in a restaurant where you can end up sitting at table for four to five hours. When I am a guest in a restaurant, I don’t like a very long lunch or dinner. I want to have a good experience and not feel drunk before the main course has arrived. What I like is that there is fast pace, nearly like you would find in a sushi bar where you taste, taste, taste different dishes and then the meal is over.”