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Guest Chef November 2014: Kobe Desramaults

Simply complex

Can food be minimalistic and complex at the same time? Yes, it can. At least when Belgian star chef Kobe Desramaults’ ingenious hands are at work.

At first glance, his degustation menus are minimalistic in appearance and prepared and served with precision. However, the interplay of all the fresh regional ingredients with the various textures and flavours creates a depth and complexity which take you by surprise. The training which Desramaults received was complex but above all of the highest calibre. Following a traineeship at a small restaurant called Picasso, he discovered his love for creative cooking in the 3-star restaurant Oud Sluis, run by Sergio Herman. At the Comerç 24 in Barcelona, he was let in on the secrets of molecular cuisine by Carles Abellan, who studied under Ferran Adrià. Desramaults then decided that the time had come to run a restaurant of his own. He took over In de Wulf from his mother and, at just 25 years of age, was the youngest chef in Belgium to be awarded a Michelin star.

ServusTV: Culinary Heights at Ikarus bei

ServusTV offers anyone wanting to watch the world’s best, most innovative chefs the ideal opportunity to do so. The documentary series “Culinary Heights at Ikarus“ shows the guest chefs up close and personal. See the challenges faced by the team at Restaurant Ikarus, and what Executive Chef Martin Klein discovered during his trips to the home countries of his guest chefs. 

Sun 07.01.19:40Culinary Heights at Ikarus - Paolo Casagrande

In de Wulf

Heuvelland, Belgium


Currently at Hangar-7

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Paolo Casagrande

Guest Chef January 2018

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