This book is the result of a three-year period of intensive collaboration with Kobe Desramaults. It contains exceptional photographs by Stefaan Temmerman, Sarah Vitale and Piet De Kersgieter, together with forty-three 'food stories'. In these texts, Desramaults reveals the secrets behind the pure and authentic cuisine of 'In de Wulf' and 'Chambre Séparée'.

Kobe Desramaults: "I want to keep experiencing the euphoria, every day, that there's something new. Because, for me, no matter how good a new creation is, a dish that was conceived two weeks ago is no longer 'alive'. Restlessness is the core of my life. The quest for enlightenment, on both a personal and professional level, is perpetual. You won't find actual recipes in this book, just stories about the origins of my dishes. I never write recipes down. My cooking doesn't follow a set formula because it is constantly evolving and inspired by the moment. Which is what everyone should aim for in the kitchen."

"A pilgrimage to a plate. For those who trek to the backwoods of Dranouter, Desramaults is quietly turning out some of the most exciting tasting menus in the world." - Tejal Rao in The New York Times on 'In de Wulf':

Text in English and Dutch.

Contents: 43 food stories plus interview-based text about the life and inspirations of Kobe Desramaults by Rik Van Puymbroeck.