Chambre Separee Ghent

Cherry blossom, almond @chambreseparee in Ghent 🇧🇪 .
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Michelin Guide - ⭐️ OAD list -6th (best European restaurants)
W50Best-
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #influencers #culinaryworld #belgianfoodie #chambreseparee Less

Hogget-ramson @chambreseparee in Ghent
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Michelin Guide - ⭐️ OAD list -6th (best European restaurants)
W50Best-
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #influencers #culinaryworld #belgianfoodie #chambreseparee Less

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. Less

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)
#cityfoodsters_gent
#cityfoodsters_chambreseparee
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#chambreseparee #belgium #oad100 Less

Chambre Séparée is the new place of Chef/Owner Kobe Desramaults in Gent. It will be certainly one of the longest pop-up in culinary history and it is safe to say it is arguably already one of the best. The building the team from In de Wulf moved into, will be torn down in three years and the team then will dissolve itself.
So still time to go, but don't let it go for too long.
The space they created is a counter seating restaurant with 20 seats of which half gets filled twice during service. The seating surrounds the open kitchen dominated by a large wood burning stove, not unlikely to ones you see in pizzerias and of course the Master himself.
Chef Desramaults literally cooks himself almost every savory dish on one of the several open fire pits or in the wood stove. He cooks continuously for several hours without stopping for one second and operates as if in the zone.
The dishes are without exception very good, with excellent products to start with, executed amazingly precise on open fire and combined with flavours which make the whole dish a excellent composition.
I want to emphasize one dish, the first savoury dessert, Quince, fennel pollen. This dish was simply perfect, the taste, texture and flavour was as good as it gets. What an idea brought to life!
It would be perfectly sufficient to sit there and enjoy watching Chef Desramaults execute his metier. The excellent food is an additional goodie.
Go there! Less