Overview
L’air du temps, nestled in the serene Belgian countryside of Liernu, stands as a culinary sanctuary where tradition and innovation intertwine. This Michelin-starred restaurant, under the guidance of acclaimed Chef Sang-Hoon Degeimbre, offers a dining experience that seamlessly melds nature’s bounty with avant-garde techniques.
The restaurant’s picturesque setting enhances the overall ambiance, providing a tranquil backdrop for the culinary journey that awaits patrons. L’Air du Temps prides itself on a commitment to local, seasonal ingredients, transforming them into artfully presented dishes that showcase a harmonious balance of flavors and textures.
The dining space, with its understated elegance, mirrors the culinary philosophy of the chef – a respect for the past combined with a fearless embrace of the future. The attentive and knowledgeable staff ensures a seamless dining experience, guiding guests through a menu that unfolds like a story, each course revealing the essence of the Belgian terroir with a modern twist. L’Air du Temps is not merely a restaurant; it is a celebration of culinary craftsmanship, where every visit is a voyage into the heart of Belgium’s gastronomic soul.
The menu with a first stop in the lounge area
Amuse Bouche
As a welcome, we had some cereal brea, flavored water, and pickled mini cucumbers. Afterwards, we switched a nice glass of champagne.
Trout and ssamjang rillette
French classic: lobster biscuit, huacatay and Praliné praline
Ice plant, gooseberry, jangaji juice
Next Up: A Walk Through the Kitchen
White chocolate, caviar, sancho
The sweet and salty combination of white chocolate and caviar was the best dish of the evening. Simple and just excellent!
Dinner in the main area
Liernu's Garden
Season vegetables, lacto juice, green shiso oil
and afterwards we enjoyed some bread with salted and unsalted butter
Celeriac
One the left you see all three parts of the course and …
… on the right a cellery cigar, fille with crab meat, and a coffee aromatized sauce.
Kimchi, Lepidium, green shiso
All three dishes are shown on the left and
Scallops with kimchi on the right
Scallops, Lepidium, XO sauce
Lacto cauliflower, barbe jus, shiso
Corn × Veal from Lothar
Veal, anchovy, corn veil
Mijoté, corn pearl
Hot and cold corn water, grilled corn mousse
A selection of local cheese with a port wine rounded up the main dinner followed by the dessert
Red wine fig
Fig leaf ice cream and oil
We then headed back to the lounge area and enjoyed a few petit fours
Resume
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