Our story begins here...

The spirit of our times... In the middle of the fields, a chef named Sang-Hoon Degeimbre upsets all those dearly held regional certainties and mixes together all the soils of the world to invent a new cuisine as he pushes the boundaries of taste. In a smart village house, Carine and Sang-Hoon created one of our country's treasures of haute cuisine.

Welcome at L' Air du Temps.
"The biggest challenge and the biggest bluff
of my life..."
In 1997 deep in the fields of Wallonia, the culinary story of Sang-Hoon started when he entered the kitchen for the first time. He summons the soils of the world and track of new frontiers in taste. Skipping his indiscipline made him join the school of learning and getting by. He won his first Michelin star three years later, and was awarded his second one in 2008. Since then, he keeps on challenging the age-long regional eating habits and exploring the vast culinary world.
Philosophy
Spending the last 10 years trying to understand the pure essence of cooking, and learning about the physicochemical food transformation process. Challenging the age-long regional eating habits, bringing together culinary concepts worldwide, daring to blend and go beyond what has always been accepted. We use technology such as sous vide, ultrasonic devices, immersion heating, and even an ultrasound to invent techniques that are entirely our own. We reveal the "personality" of different products in each dish we serve. Producing a cooking-style adapted to the product origins; create teamwork approaches with a sort of voluntary and cheerful interdependency. Each dish we prepare is the fruit of various ingredients, textures, and temperatures. That is what we are all about...

"I am a Korean born, a Belgian man and a citizen of the World."
[ Sang-Hoon Degeimbre ]
Our local producers play an important part
in our cuisine...
Benoit Blairvacq and the Vegetable garden

This is the story of a lover of the soil, a story of friendship built over time. Ben (Benoît Blairvacq) was asked by San to create a garden in the last decade not knowing then that it would strongly influence the cuisine of "L' Air du Temps". The wealth of diversity combined with modern techniques to sublimate and respect one's products is the very definition of the contemporary terroir...


Jean Yves Bruyerre and the squab of Waret

We could not have guessed that this encounter would become one of the main turning points in our story ... This short frail-looking man with a honest smile brought his Squab to us in 2002, nothing seemingly stood out from this modest-looking creature. But the tasting did the rest to the extent that this locally produced Squab became a signature dish, ever-present on our menu, a product which has evolved through Jean Yves’ responsiveness, who turned it into a gastronomic reference over the years.


Marie-Cécile & Joël de Schrevel

We attribute certain encounters… randomly… but are there really? In our search for local product, a product we did not expect to find in our surroundings: The Foie Gras. A few months after the opening, after being seated at a table at l’Air du temps, we fortuitously met Joël and Marie Cécile… A beautiful encounter of people who love their work, a love that is reflected even today through their duck products… after 13 years on our menu... a must!