Contemporan

Sang Hoon Degeimbre’s career is very eclectic : he started out as a butcher and became a sommelier, which served him well to train his taste buds. This passion for studying combinations and flavors inspired him strongly to engage in a career as a Chef. He opened his restaurant “L’Air du Temps” in 1997 in Noville sur Mehaigne, near Namur, Belgium. Sang Hoon Degeimbre is as one of the specialists of modern-day molecular cuisine. He breaks the shapes to rebuild other ones, plays with flavors, materials and temperatures. For that he uses several techniques such as low temperature roasting or liquid nitrogen and ultrasounds. The Michelin guide rewarded him with a first Star in 2001. He obtained his second Star in 2008.