Revue de presse

19.01.18

Djin by Sang-hoon Degeimbre
At L'air du temps, we cook the products from our garden, do our own waters, serve our dishes in plates made with the land of the region (by our wonderful Ben Bibenbou), today we had to go further.

Today, we introduce you our latest project: Djin, a Belgian gin with tajetes minutas, a South American herb that grows in our garden.

A green Gin, unique and fresh. L'air du temps Gin

Available at the restaurant and in the San (Brussels, Sablon and Gent) à la carte and for sale > 45 € the bottle of 500 ml.
... See MoreSee Less

Djin by Sang-hoon Degeimbre
At Lair du temps, we cook the products from our garden, do our own waters, serve our dishes in plates made with the land of the region (by our wonderful Ben Bibenbou), today we had to go further.

Today, we introduce you our latest project: Djin, a Belgian gin with tajetes minutas, a South American herb that grows in our garden.

A green Gin, unique and fresh. Lair du temps Gin

Available at the restaurant and in the San (Brussels, Sablon and Gent) à la carte and for sale > 45 € the bottle of 500 ml.

18.01.18

Gainsbarre > Tribute to The man with the cabbage head.
Enjoy it our 20th winter menu

Every dinner from January to March / 185 € per person

Book your table: resto@airdutemps.Be
... See MoreSee Less

Gainsbarre > Tribute to The man with the cabbage head.
Enjoy it our 20th winter menu

Every dinner from January to March / 185 € per person

Book your table: resto@airdutemps.Be

16.01.18

L'air du temps is with Valerie Le Guern Mauviel and 3 others at Mauviel 1830.

Today was a special day.
We spent it at the Mauviel 1830 factory.
It is the beginning of a meaningful collaboration between our two houses and creative minds Valérie Leguern Gilbert and Sang-hoon Degeimbre .
We share the same values : heritage, know-how, creativity and passion.
This is the beginning of a great human adventure. We are very excited, proud and thankful for it.
... See MoreSee Less

Today was a special day. 
We spent it at the Mauviel 1830 factory. 
It is the beginning of a meaningful collaboration between our two houses and creative minds Valérie Leguern Gilbert and Sang-hoon Degeimbre . 
We share the same values : heritage, know-how, creativity and passion. 
This is the beginning of a great human adventure. We are very excited, proud and thankful for it.

13.01.18

Wow.

Hertog Jan has been a demonstration of excellence for all these years. In their ability to understand the cooking and share it with such a personal and aesthetic vision. They offered to our country such a great promotion all around the world.

Thank you for everything and we wish you the best for you future projects.

Gert de Mangeleer Joachim Boudens Hertog Jan LESS Bistro
... See MoreSee Less

Wow.

Hertog Jan has been a demonstration of excellence for all these years. In their ability to understand the cooking and share it with such a personal and aesthetic vision. They offered to our country such a great promotion all around the world.

Thank you for everything and we wish you the best for you future projects.

Gert de Mangeleer Joachim Boudens Hertog Jan LESS Bistro

13.01.18

L'air du temps is with Valentin Lgr and 8 others at RIJKS.

Since yesterday, we are at RIJKS alongside chef Joris Bijdendijk for three days of four hands cooking.
Each meeting allows us to introduce our terroir, make it travel, share it with a new audience.
2018 couldn't have a better start !

Therefore, we are lucky enough to have beside us our dear frien chef Loic Villemin. Could it get any better?

Credit : Jan-Kees Steenman
... See MoreSee Less

Since yesterday, we are at RIJKS alongside chef Joris Bijdendijk for three days of four hands cooking.
Each meeting allows us to introduce our terroir, make it travel, share it with a new audience.
2018 couldnt have a better start !

Therefore, we are lucky enough to have beside us our dear frien chef Loic Villemin. Could it get any better?

Credit : Jan-Kees Steenman

10.01.18

L'air du temps is with Charles Moreau and 14 others at L'air du temps.

Tomorrow we open our doors for the first service of 2018 and our new 20th winter menu!
We can't wait to see you and share with you these signature and seasonal dishes.

To book your table: resto@airdutemps.be or www.airdutemps.be
... See MoreSee Less

Tomorrow we open our doors for the first service of 2018 and our new 20th winter menu!
We cant wait to see you and share with you these signature and seasonal dishes.

To book your table: resto@airdutemps.be or http://www.airdutemps.be

08.01.18

L'air du temps shared RIJKS's post.

To begin the year, we are so happy to join Joris Bijdendijk and his team at RIJKS for a series of 4 hands dinners in Amsterdam.
We have been working together to offer you a great time and we hope to see you there !

January 12 - 14
Reservation > www.rijksrestaurant.nl/over-rijks/nieuws/lair-du-temps/
... See MoreSee Less

Would you like January to be as fun as December? This is how! Book a table for our next guest chef event with mister Sang-Hoon Degeimbre. RIJKS® x L'air du temps** January 12 - 14 Reservations > bit.ly/2mdnN3W #excited

To begin the year, we are so happy to join Joris Bijdendijk and his team at RIJKS for a series of 4 hands dinners in Amsterdam.
We have been working together to offer you a great time and we hope to see you there !

January 12 - 14
Reservation > http://www.rijksrestaurant.nl/over-rijks/nieuws/lair-du-temps/

24.12.17

L'air du temps is with Corine Payendee and 14 others.

Merry Christmas & happy holidays
See you on Thursday, January 11th!
... See MoreSee Less

Merry Christmas & happy holidays
See you on Thursday, January 11th!

21.12.17

Ce soir, à 21h30 sur la Trois, Caroline Veyt reçoit notre chef Sang-hoon Degeimbre dans son émission Sentinelles.

1 h d’ interview et de reportage pour découvrir davantage l’homme et le cuisinier derrière L’air du temps.
... See MoreSee Less

Ce soir, à 21h30 sur la Trois, Caroline Veyt reçoit notre chef Sang-hoon Degeimbre dans son émission Sentinelles.

1 h d’ interview et de reportage pour découvrir davantage l’homme et le cuisinier derrière L’air du temps.