Eliane — Restaurant in Brussels

Fortunate enough to have visited In De Wulf early Summer of 2016 it is regrettable that Chambre Séparée closed prior to a return to Belgium, so when Kobe Desramaults announced Eliane a flight was booked almost immediately.

Belgian by birth, his start in cooking ostensibly when his mother opened a Bar called In De Wulf that he later took over after time cooking at Picasso and Oud Sluis, Desramaults style is intentionally simple and Ingredient focused in a way that resembles the work of Michel Bras but more aggressive in terms of flavor.

Marked by just a doorbell, a glass pane sliding open to warm greetings, Eliane comprises just 22 seats including half at a bar where guests get to watch Desramaults and staff work largely with flames and standard kitchen equipment as 26 creations come together from local, seasonal proteins and produce.

Named after Chef's grandmother, his devotion to family a recurring theme across Desramaults’ past and present, the project is clearly a personal one including the sizable vinyl soundtrack and Kobe working every station from start to cleanup.

Not the sort of place where analyzing each dish enhances the experience, a chance to watch such a virtuoso performance rarer and rarer these days, early bites found a Vegetable Tart with Smoked Sardine and Clams in Pine shoot Vinegar particularly compelling before a truly exceptional preparation of North Sea Crab and Green Beans in Champagne Sabayon.

Consistently turning Pigeons over the embers all night, no gadgets just commitment, Potatoes with local Buttermilk next find themselves upgraded by Yolk and Belgian Caviar while Desramaults breaks down a whole Turbot, whisking its juices into one of several beautiful Sauces.

Not shy with portions, Bread with a quenelle of Butter best kept at arm’s length for those with smaller appetites, Mussels and Leeks offer quick bites before handmade Pasta that isn’t afraid to showcase Chlorophyll prior to Lobster truly using the whole Animal.

Perhaps sourcing his few months in Sicily with Sepia Risotto, an elegant segue to dueling mains, Lamb finds itself highlighted by Ramson Juice and a Tomato Tart prior to the aforementioned Birds with their Livers and a hint of Mint.

Now switching to the Pastry station after a nibble of Cheese Eliane’s Desserts continue a trend of elegance in simplicity with Meadowsweet Ice Cream atop Cherries and Fresh Almonds a standout along with a finishing Rhubarb...

Eliane, the new Brussels venture from Kobe Desramaults, the celebrated chef behind the now-closed In de Wulf, is a testament to his culinary genius and dedication to showcasing the best of Belgian produce.

Having previously experienced the magic of In de Wulf, my expectations were sky-high, and Eliane did not disappoint. The restaurant itself is elegant and understated, with a wonderful ambiance that perfectly complements the dining experience.

The menu is a journey through a multitude of exquisitely crafted dishes, each a masterpiece of flavor and texture. From delicate amuse-bouches to the final, unforgettable dessert, every bite was a revelation. Desramaults' signature style shines through: a focus on seasonality, local ingredients, and a deep respect for the natural flavors of each component.

Instead of traditional wine pairings, Eliane offers a unique and refreshing alternative: fruit and vegetable juices carefully selected to complement each dish. This innovative approach enhances the dining experience, bringing out subtle nuances in the food and creating a harmonious interplay of flavors.

Adding to the delightful atmosphere is the carefully curated music selection. I even recognized the theme tune from the French movie "La Horse," which added a touch of whimsy and nostalgia to the evening.

While it's impossible to single out specific dishes from the ever-changing menu, the overall experience was one of pure culinary delight. The service was impeccable, attentive yet unobtrusive, and the juice pairings were inspired and delicious.

Eliane is not just a meal; it's an experience. It's a celebration of Belgian gastronomy at its finest, and a worthy successor to the legacy of In de Wulf. If you're looking for an unforgettable fine dining experience in Brussels, look no further...

The 2019 experience at Chambre Séparée in Ghent made me question what true gastronomic value could be—something beyond the confines of Michelin stars and formal accolades.

Even before stepping inside, the gentle greeting of woodsmoke warmed me up. The playlist, the space, the way the staff moved—everything was sensuous and intentional. Looking back, maybe I was just intoxicated by the place, the people, the time.

I still remember the gay couple next to us, licking every bit of the venison sauce off their plates with their fingers. It was that relaxed—unpretentious yet elegant, effortlessly stylish. The restaurant eventually closed around the time of the pandemic, but the tender warmth of that experience lingered long after. I kept following Chef Kobe Desramaults’ journey, from hotels and pop-ups to finally opening Eliane in Brussels. The catch? It’s closed on Saturdays, Sundays, and Mondays—making it a real challenge to schedule a visit.

Michelin stars, World’s 50 Best—none of that really matters to me. He’s the kind of chef who awakens your senses. He’s simply faithful to his own sensory world and creative universe, and the results naturally follow. It’s not about striving or chasing prestige—it’s about expressing one’s way of being. Maybe that’s what mastery is: the delicate craftsmanship of making the natural feel inevitable. The quiet elegance of an artist.

Even the butter served with bread had a texture and aroma that stood out. I asked about it—and of course, it was made in-house with cream from cows raised on an organic farm, fed only fresh herbs and grass. Cultured and churned by hand.

Of course. Any house with soul knows that even the condiments deserve intention. There are...