I love the development of Chambre Separee. Last time, the crew was obviously understaffed and Kobe had to work like a machine. This time the pace was more relaxed and not as gruelling,
The menu has evolved and includes extraordinarily three meat courses, goat, beef and duck. All well sourced and perfectly executed.
Even though all of the dishes are prepared on the open fire heath, the flavours are dominated by smoke like in other fire driven establishments.
It is das that this place will shut by the end of the year 2020 but I am sure Kobe will come up with something great.