Kobe Desramaults has today launched the website of his new restaurant Chambre Séparée and has started taking online bookings. The restaurant will open on 1 June. It is possible to book a seat for June and July already.
The restaurant, which opens from Monday to Friday for dinner only will be serving one tasting menu consisting of 20 courses with the dishes being prepared according to the seasons and what the farmers’ supply the restaurant.
The restaurant only has 16 covers and to ensure the best possible personal experience, the 16 seats can only be booked once or twice at a time. When you book, you will pay immediately for the non-alcoholic menu, a system that is gaining in popularity particularly for restaurants of this sort. You can also book the drinks in advance though you can also order drinks a la carte on the spot.
“You may want to compare this dining experience to a concert where you are in the hands of the chefs.” Given the type of restaurant, they will not be able to meet all dietary requirements and restrictions
Chambre Séparée is the brainchild of Kobe Desramaults who closed his award winning and highly successful In De Wulf last year. He became famous for his pure and natural style of cooking where he served 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 in Dranouter.
Last year, Desramaults had told Food and Wine Gazette that 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.”