Extensive Juice Pairings: Berries | Nasturtium and sorrel | Rhubarb and lemon | Soda of elderflower and geranium | Hibiscus | Fresh cherries and gooseberry | Lovage with fermented berries and rosehip | Infusion of coffee beans, beetroot, and thyme | Different cuts of aged lamb, kohlrabi, and coriander infused foam | Tea | Ice tea, lavender, and pine | Soda made from rose petals
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Chambre Separee, Gent (July 2017)
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Blueberry tart with lemon custard | Fresh berries
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Chambre Separee, Gent (July 2017)
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#chambreseparee #belgium #oad100

Blackberries with pineapple sage
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Verbena, angelica ice cream, meringue with fennel
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Chambre Separee, Gent (July 2017)
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#chambreseparee #belgium #oad100

Flatbread with caramelized onions, lardo, and herbs from the garden
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Chambre Separee, Gent (July 2017)
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#chambreseparee #belgium #oad100

Pigeon aged in hay for the past 4 weeks
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Chambre Separee, Gent (July 2017)
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#chambreseparee #belgium #oad100

Cuts of aged lamb, kohlrabi
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Sweetbreads grilled slowly over the coal, black currants, shiso leaf
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Chambre Separee, Gent (July 2017)
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#chambreseparee #belgium #oad100

Tomato stuffed with pepper, roasted in the fire
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Chambre Separee, Gent (July 2017)
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#chambreseparee #belgium #oad100

Grilled monkfish, beans
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Fava beans
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Potatoes cooked in buttermilk with sorrel, a very traditional Flemish dish
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Chambre Separee, Gent (July 2017)
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Claws of langoustine
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Body of langoustine cooked over the coal and brushed with lobster miso
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Shot of the langoustine head
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Lobster, roasted whole on the wood oven fire, sauce made from the lobster head
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Chambre Separee, Gent (July 2017)
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#chambreseparee #belgium #oad100

White asparagus custard with Belgian caviar
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Chambre Separee, Gent (July 2017)
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_
#chambreseparee #belgium #oad100

White asparagus custard with Belgian caviar
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Chambre Separee, Gent (July 2017)
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#cityfoodsters_chambreseparee
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#chambreseparee #belgium #oad100

Fresh North Sea crab, smoked in hay, fresh cream
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Chambre Separee, Gent (July 2017)
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#chambreseparee #belgium #oad100

Monkfish marinated in koji for 1 week and morsel of mushrooms with leek | Chicken liver mousse, red currants, and blackberry
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Chambre Separee, Gent (July 2017)
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Tart made of rapeseeds | Dogfish with gooseberry, miso, and cabbage | Nasturtium with aubergine and pumpkin seeds
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Chambre Separee, Gent (July 2017)
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Bouquet of herbs from the garden infused with tomato dashi
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Chambre Separee, Gent (July 2017)
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Kobe Desramaults is back after he closed his famed destination restaurant, In De Wulf, in December after a successful 12 year run.
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After taking a hiatus, he has opened the doors to Chambre Séparée in the town of Gent. It's a completely different atmosphere than In De Wulf with just 16 counter seats directly facing an open kitchen, which provides each guest with a more intimate experience.
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There's only 1 menu, consisting of ~20 courses. The food is pure and the style is natural. The ingredients and cooking shine here. This will go down as one of the meals of the year. We absolutely loved it!
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Chambre Separee, Gent (July 2017)
#cityfoodsters_gent
#cityfoodsters_chambreseparee
_
#chambreseparee #belgium #oad100