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
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.