Discover the culinary journey of renowned Belgian chef Sang-Hoon Degeimbre. Immerse yourself in his innovative approach to gastronomy, blending flavors from his Korean heritage with contemporary techniques. Explore Chef Degeimbre’s acclaimed restaurant, his passion for sustainable ingredients, and his commitment to pushing culinary boundaries. Join us as we delve into the captivating life and extraordinary creations of this talented Belgian chef.
Introduction:
Sang-Hoon Degeimbre is a Belgium-based chef who is known for his culinary expertise, unique style of cooking, and his ability to merge different cultures into his dishes. He is the owner and head chef of L’Air du Temps, a two-Michelin-starred restaurant in Liernu, Belgium.
Early Life and Education:
Sang-Hoon Degeimbre was born in South Korea in 1971. When he was three years old, he moved to Belgium with his parents. His mother was a seamstress, and his father worked in a factory. Degeimbre grew up in a small town called Gembloux, which is located in the province of Namur in southern Belgium.
Degeimbre developed an interest in cooking at a young age. He would often watch his mother and grandmother cook and would help them in the kitchen. Degeimbre attended a local high school and went on to study hotel and restaurant management at the Institut Provincial de Namur in Salzinnes, Belgium.
Career:
After completing his studies, Degeimbre worked at several restaurants in Belgium, including Comme chez Soi in Brussels, which is considered one of the best restaurants in the country. In 1997, Degeimbre moved to Paris, where he worked at the Michelin-starred restaurant L’Ambroisie. He also worked at La Table du Lancaster, a luxury hotel restaurant in the heart of Paris.
In 1998, Degeimbre returned to Belgium and opened his own restaurant, L’Air du Temps, in Liernu. The restaurant quickly gained recognition for its innovative cuisine and unique approach to cooking. Degeimbre’s style of cooking is heavily influenced by his Korean heritage, as well as his experiences working in France.
Degeimbre’s approach to cooking is centered around the idea of “terroir,” which refers to the relationship between food and the land it comes from. Degeimbre uses local, seasonal ingredients in his dishes, and he often forages for ingredients in the surrounding forests and fields. He also incorporates elements of Korean cuisine into his dishes, such as kimchi and gochujang, a fermented chili paste.
Degeimbre’s dishes are known for their complex flavors and textures, as well as their unique presentation. He often uses molecular gastronomy techniques, such as sous-vide cooking and liquid nitrogen, to create innovative dishes. Some of his most famous dishes include “Carrot, orange, and yuzu,” which features a carrot mousse served on a bed of crushed ice, and “Kangaroo, Jerusalem artichoke, and smoked eel,” which is a combination of kangaroo meat, Jerusalem artichoke purée, and smoked eel foam.
Awards and Recognition:
Degeimbre’s restaurant, L’Air du Temps, has been awarded two Michelin stars, and it has been ranked among the 50 best restaurants in the world by Restaurant magazine. Degeimbre himself has received numerous awards and accolades for his work, including the title of “Chef of the Year” from Gault et Millau in 2010 and the “Grand Prix de la Gastronomie Wallonne” in 2012.
Degeimbre is also involved in several culinary organizations, including the “Jeunes Restaurateurs d’Europe” and the “Relais et Châteaux” association. He is a mentor to many young chefs in Belgium and is known for his commitment to promoting sustainable and ethical cooking practices.
