L’air du Temps

“We want to understand nature, her tastes, her culture, and how we can share what she has to offer through cuisine. Cooking with seasonal and local products is not only about respecting nature, it is also about healthy food. Nature provides us products with vitamins and nutrients we need. We also strive to be a zero-waste restaurant. We use the leaves of vegetables to steam our lobster or chicken, and we ferment our vegetables to preserve them for winter.”

Anchovies with red cabbage and smoked beetroots.

With a five-hectare garden, L’air du Temps is much more than a restaurant. In his creations, the self-taught chef Sang Hoon Degeimbre cares deeply for nature and planet earth. It’s not a coincidence that his signature dish is made up of at least twenty varieties of (lacto-fermented) vegetables, fruits, herbs, and flowers – weekly depending on the harvest. This philosophy results in a creative, organic kitchen with zero waste. Sang’s unusual but thought-out flavour combinations, combined with his Korean background, translate into a singular cooking style that attracts sustainable diners from all over the world.

“The food was exceptional, the service without fault, the location stunning and on top of that, the pairing of wines and water to the food was a memorable experience. The location must be stunning on a summer’s evening when you can clearly see the restaurant’s garden.” –Ivan Brincat, Food and Wine Gazette