L'AIR DU TEMPS

There is a religion between here and in religion since Blood-Hoon Degeimbre settled (2013) in his new temple. The majestic square farm, serving as a framework for its culinary exploits, is adorned with its finest garb. The undisputed leader of the Walloon gastronomy, «San» is a né born with modesty. He does not hesitate to challenge himself to fine-tune his creations or leave others out of his hat. The planting of a garden is made to live in vegetable autonomy (Benoît Blairvacq, former banker, became a gardener for the restaurant), the development of these vegetables for winter, the creation of perfumed water— half way between the complexity of a wine and the freshness of a water, leather tablecloths to reduce the number of washing machines or even more. The opening of rooms with fashionable design designed to extend the experience. On the kitchen side, the double stars kept "molecular" only the purest techniques and expression. Some of his dishes are a form of return to his fundamental, such as the wonder «Purple duck» that he has declined since 2002 or the Squab of which he is exclusive. On a trip there, Blood-Hoon discovered Korean cuisine of its biological origins. It now also influences its creativity, never broken, for the happiness of all the gourmets! He is the instigator of the Walloon collective, Generation W.