Eliane

Kobe Desramaults is on a permanent quest for renewal. This maverick chef, who hit the headlines at In De Wulf and Chambre Séparée, has begun a new adventure in the heart of Brussels. Eliane, which is named after his grandmother, exudes a smart lounge vibe. From the swish service and made-to-measure skillets to the open kitchen counter and funky soundtrack, chef Desramaults has fine-tuned every detail of his establishment.The food showcases Kobe’s creative streak and virtuoso technique. You can expect a festival of big-boned appetisers and dishes, in which he aims to highlight the essence and purity of the often-local ingredient. Examples include a velvety risotto enriched in vin jaune and flanked by briny oysters or a magnificent red mullet cooked on a binchotan and paired with a punchy stock of bones, salty clams, fresh grapefruit and a liver-based sauce. Desramaults changes the dishes of his set menu daily in a bid to try out new ideas and constantly surprise his diners. A meal at Eliane is a genuine experience.

• Kobe Desramaults is the chef behind Eliane.
• The restaurant serves a single daily changing tasting menu, not à la carte.
• Eliane has an intimate format, with a limited number of seats and advance booking handled in 3-month blocks.
• The dining room is in central Brussels at Rue Saint-Laurent 36, 1000 Brussels.

Signature Ingredients

• Vegetables
• Fish
• Crustaceans
• Shellfish
• Seasonal produce

• One daily changing tasting menu, developed from available produce and spontaneous creations.
• The menu is built around vegetables, fish, crustaceans, shellfish, and a small amount of meat.
• The menu is about 18 courses, from small bites to plated dishes.
• Reservation windows open every 3 months, dietary restrictions are difficult to accommodate and should be checked in advance.
• Menu €285 excluding drinks, wine pairing €150, non-alcoholic pairing €120.