- Country: Belgium
- Recipe:Trout from Ondenval
- Fish: Trout
About the chef
Sang Hoon Degeimbre elevates the best of what nature has to offer by giving it the full respect it deserves: sensitivity to the seasons, zero waste, searching for cooking methods that require less energy, reduced use of water, etc. The quest for the perfect balance plays out in the kitchens of L’air du temps, both in terms of the flavours and the garden.
But Sang Hoon Degeimbre is not only a chef, he’s also a producer. His restaurant L’air du temps is surrounded by 5 hectares of land, half of which is cultivated and produces 90% of the supplies of vegetables, fruits and herbs required by the restaurant.
A special kind of work that forms and shapes the philosophy and creativity of the chef and his team and responds to the vagaries of nature, the weather and the harvests.
His creativity and his fine and unique dishes have made Sang Hoon Degeimbre a special ambassador of Belgian gastronomy all over the world. He has been awarded Chef of the Year 2016 and won the Sustainability award 2017 by Gault Millau.
His recognitions also include 2 Michelin stars since 2008 and a first Michelin Green Star in 2021 – a completely new award category introduced by Michelin the same year to honour sustainable cooking.