Kobe Desramaults returns (very temporarily) to Flanders

DRANOUTER – In the summer of 2021, West Flemish chef Cobi Desramault closed his restaurant Chambre Séparée in Ghent, having already done the same in Dranouter with In De Wulf. Then he went for a new chapter in Sicily, where his Italian dream began with a segment in “Stazione Vucciria”. Today he is temporarily returning to Belgium in anticipation of an upcoming project. In August, he can be found at the prestigious Wijndomein Valke Vleug in Puurs-St-Amands.

From August 2 to 13, Kobe Desramaults will visit Wijndomein Valke Vleug. Amidst a green oasis of calm with a view of the vineyards planted in 2016. The buildings are designed by the world-renowned Bel-
Architect Vincent van Duysen. Contemporary wine farm in harmony with tradition and environment.

Perfect combination

It’s the perfect location that also supports Kobe’s vision of being inspired by nature and local produce, according to a press release. A collaboration in which the philosophy of Cobi Desramault and the founders of Wijndomein Valke Vleug merge into one. On the wine estate’s covered terrace, Desramaults will serve up a ten-course menu at a round price of €350. He signs on to his culinary journey with his right-hand man, Tiziano Franchitta, with an open cooking formula.

Great class

Kobe Desramaults (1980) is famous for its former famous restaurants De Wulf, de Superette and Chambre Separée. He is known for his innovative style of cooking and has been praised for his passion for local and seasonal ingredients.

In 2005, at the age of 25, he earned his first Michelin star with his restaurant In De Wulf, the restaurant voted best restaurant in Europe in 2014 by “Opinionated about Dining”. In 2008, he was elected Young Chef of the Year. Desramaults focus on cooking over an open fire, with a variety of dishes changing often
On a supply and seasonal basis.