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David ChangMomofuku Ssäm BarMassimiliano AlajmoLe CalandreRiccardo CamaniniRistorante Lido 84Kelly WhitakerBastaHajime YonedaHAJIMESimon RoganL'EnclumeClare SmythCore by Clare SmythTetsuya FujiwaraFujiya1935Virgilio MartinezCentralRené RedzepiNomaDavid KinchManresaRoy ChoiL.A. SonDaniel HummEleven Madison ParkDominique AnselDominique Ansel KitchenDan BarberBlue Hill at Stone Barns
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Andoni Luis AdurizMugaritzJuan Mari & Elena ArzakArzakPetter NilssonSpritmuseumAndreas CaminadaSchloss SchauensteinLanshu ChenLe Moût RestaurantDavid ThompsonNahmMehmet GürsMiklaAlex Hozven and Kevin FarleyThe Cultured Pickle ShopBryant TerryAfro-Vegan, Vegan Soul KitchenTanya HollandBrown Sugar KitchenJames SyhaboutCommisThomas HaasThomas HaasCecilia ChiangThe MandarinAnthony MyintThe PerennialDaniel PattersonCoi
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Kobe Desramaults, In de Wulf

Heuvelland, Belgium

“Our philosophy is to create an experience that is honest about who and where we are, the constraints of our philosophy are both our biggest challenge and our motivating force. Our kitchen is therefore sometimes brutal, sometimes soft, but always natural.”

When Kobe Desramaults returned to his hometown of Dranouter to take over his mother’s bistro, he turned a small restaurant in the countryside into a culinary destination. Drawing out complexity in humble, local ingredients, his cooking favors focus over assortment. Instead of incorporating many different flavors in one dish, he believes that concentrating on one ingredient at a time creates the most memorable meals.

Kerremelkstampers  (2010)

“Kerremelkstampers is the West-Flemish word for karnemelk stampers (Dutch), karnemelk meaning buttermilk and stamper meaning mash. This dish is deep-rooted in Flemish culture and a favourite of many. It was originally made by cooking then mashing potatoes in the buttermilk that remained after the butter was churned. It is usually served as an accompaniment with meat or fish, although at In de Wulf, we make it as a dish of its own by serving it with a small potato cooked inside a crust of salt and ash.”

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