John Dory and Riesling

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Fine dining is not something you do every day, Michelin stars are hard to catch for a poor commercial photographer. The only reason I’ve already done it twice is Vilagevo, the Hungarian culinary blogger who happens to be my high school chum.

This time it was Belgium, the L’air Dut Temps and a Korean born, two Michelin star chef, Sang Hoon Degeimbre, who is surprisingly hands on, not only being the designer of the menu but also one of the actual cooks.

Sang Hoon Degeimbre in the L'air Du Temps

And we are talking about state of the art food compositions here, the type you feel bad messing up with your cutlery.

Potato in turmeric juice

Potato and turmeric juice on a white plate and white wine

The show includes detailed descriptions of what we see and eat and is performed in an environment that simultaneously projects elegance and harmony. Everybody seems to enjoy working there, from the gardener who grows practically all the greenery on our plates to the butler who serves them.


John dory and ground cheese


So, what to say at the end? I should’ve shot some pics about actually messing up the plates, the joy of destruction. Next time I surely do! Until then, this is the guy, the choreographer, the MC and the owner in one person. He is so enthusiastic when talking about his restaurant, that you start thinking about opening one yourself. 🙂

Sang Hoon Degeimbre


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