Legendary in his own time
L'air du temps
Chef Sang Hoon Degeimbre is a true cosmopolitan. He was born in Korea, studied pharmacy, Latin and Greek in Belgium and then became a sommelier and Star Chef. He knows how to distinguish flavours like no other. All this led to his apotheosis: L’Air du temps. Located in a beautiful white farmstead built around a square courtyard in the fields of Liernu you will find this two Michelin starred restaurant with 11 bedrooms. Not only does the restaurant have two stars but was also awarded a green Michelin star. Taste, technique, an excellent sense of style and knowledge of outstanding regional produce make L’Air du temps what it is today: a temple of taste. The restaurant is an architectural tour de force, with wood and glass as the prevailing theme. The panoramic view of the garden brings nature to your table.
Fotografie: Anthony Florio
Refined, complex and pure
Restaurant L'air du temps
Chef Sang Hoon Degeimbre is a man of passion and devotion, coupled with an abundance of creativity. Degeimbre sources mainly local produce. He is inspired by the nature around him. The vegetable garden on L’air du temps’ 12 acres of land produces a wonderful variety of herbs, fruit and vegetables. His dishes are refined and complex but also very pure. The highest levels of presentation go together with subtle explosions of unique flavours. The sommelier loves to surprise you with unusual wines to complement the dishes. The restaurant’s interior is stylishly minimalistic.
KEY FEATURES AND SERVICES
Beautiful surroundings
Brussels
Namen
Reviews
"A square farmhouse in the Namur countryside is the dream location for L'Air du Temps. Both the restaurant and the rooms exude contemporary class. The architecture is pure and is connected to the surrounding fields. You can look out over the 5-hectare vegetable garden. It is a source of inspiration for Sang Hoon Degeimbre, who takes food pairing to a higher level."
Michelin**
"Sang Hoon Degeimbre is part of the small select club of committed chefs who present tomorrow's cuisine every day. Every day, his unique cooking style is revisited, with the entire team consciously considering sustainability and the protection of the terroir."
Gault&Millau 19/20
“If cooking is a passion...”
"If cooking is a passion, it cannot exist unless it's shared." - Sang Hoon Degeimbre
Host: Sang Hoon Degeimbre & Carine Nosal
Chef: Sang Hoon Degeimbre
Fotografie: Anthony Florio