Only a few weeks before the Flemish Primitives,The Loft Project brings a special guest to London:
the avant-garde chef Kobe Desramaults, from restaurant 'In de Wulf'.
Kobe's cuisine is innovative and full of surprises, inspired by his surroundings and love for nature. He has been tutored by some of the world’s best contemporary chefs, including Sergio Herman and Carles Abellán.
‘In de Wulf’ is located in an idyllic place in Dranouter, Belgium, making the whole dining experience unique and profound. It is surrounded by farmland producing the best products of the region. He has established a close relationship with the local farmers and this allows Kobe to get the produce he wishes, often very special and certainly distinctive from what is available in the markets.
This means that ‘In de Wulf’ is a restaurant that is extremely conscious of its surroundings. Foraging is important of course, but its philosophy extends to limiting waste and glorifying produce that often is overlooked, such as root vegetables and cheaper cuts of meat. ‘In de Wulf’ uses this cheaper produce in the belief that the greatest challenge is to make something exceptional out of the mundane.
For Kobe, the use of humble produce represents the future for high end restaurants as guidelines get more ambiguous and clients become more conscious of the need for self-sustainability in restaurants.
Kobe Desramaults will be at The Loft on the 7th March
A few places still available!!!
+44 (0) 7958 807 339
THE LOFT PROJECT
by Nuno Mendes & Clarise Faria
Press info and images
Luciana Bianchiis chef de cuisine and food writer, works as International Editor correspondent for the Brazilian gourmet magazine,Prazeres da Mesa, and contributes to several publications in Brazil and Europe.
on Twitter http://twitter.com/LucianaBianchi
Luciana Bianchi is an Italian–Brazilian journalist, book author and trained chef with a background in Molecular Science. A frequent traveller and food researcher with more than 20 years experience in the field, she has worked in Michelin-starred restaurants, cooked for celebrities, interviewed most of the best international chefs, and has published work in 12 countries. Luciana is a member of the Guild of Food Writers UK, a writer of the Identità Golose Food Guide, and one of the authors of APICIUS. www.twitter.com/lucianabianchi | www.instagram.com/lucianabianchi