Asparagus making a come back some extremely sweet almost corn like flavour, with honey butter & banga emulsion, preserved kumquat & smoked fermented cassava. A dish that taps into all aspects of taste.
Red Mullets cured, dried and blistered over coals, with wood fired rice and a custard made of the fish liver.
North Sea lobsters confit over the grill & lobster miso bisque with heirloom peas & grilled pickled shiitakes. Big flavours last night @chambreseparee
Holstein beef, maybe the best in the world, grilled over wood with a sauce of the reduced bones, bieber chilli & new season gherkins. On the side, baby eggplant slowly cooked over the coals all day, brushed with hazelnut butter & beef garum.
Tonight’s spread of mind blowing seafood on our tasting menu. The favourite, lightly cured and grilled John Dory with a sauce of its roe, chrysanthemum & coffee.
Ikoyi x Chambre Séparée this June 2 in Ghent. Bookings open tmrw for Pantera (2)!
Gigantic soles cooked all the way on the bone for lunch today, with a smokey vinaigrette and grilled sorrel from the Namayasai farm.
Kabu turnip in pristine condition and a love for the pure connection between fish and vegetable umami.
Lobsters raised on a mineral rich diet in highly oxygenated water yields and incredibly red and sweet flesh. Carefully grilled and confit for the rest of this week Numbers are limited, so if you’re keen to try our lobster please book in earlier in the evening as they run on a first come first serve basis!