L’Air du Temps Two-Michelin-Starred Foodie Oasis in Belgium

About an hour from Brussels is L’Air du Temps, a two-Michelin-starred restaurant from chef Sang-Hoon Degeimbre. The setting is spectacular, like walking into a hidden foodie oasis. The walls in the dining room are made of glass, so you can look out into the vegetable garden during your meal. It’s a truly stunning place. Our favorite dish was the French scallops with celeriac, chamomile, and sansho leaves, and we were amazed at their wine list. On this occasion, we enjoyed wines from Laherte Freres, Muster, and Overnoy, and they had lots more of our favorite producers in their cellar. They have eleven guest rooms on the farm for those who want to spend the night. The farm breakfast in the morning is also very cozy – they make everything themselves in-house, from the butter to the croissants.

Vegetables from the garden (beets and carrots) with dill oil and lacto jus.
Vegetables from the garden (beets and carrots) with dill oil and lacto jus.

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L'AIR DU TEMPS

Address & Contact Information
Rue de la Croix Monet 2, Éghezée, Belgium
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L'Air du Temps is a foodie oasis in Belgium.
L’Air du Temps is a foodie oasis in Belgium.
Chef Sang-Hoon Degeimbre is at the helm of L'Air du Temps.
Chef Sang-Hoon Degeimbre is at the helm of L’Air du Temps.
The dining room at L'Air du Temps overlooks the vegetable garden.
The dining room at L’Air du Temps overlooks the vegetable garden.
A stunning variation of “tomate crevette” - shrimp and tomato.
A stunning variation of “tomate crevette” – shrimp and tomato.
Potato pie with smoked cream and caviar.
Potato pie with smoked cream and caviar.
We were amazed at their wine list – on this occasion, we enjoyed a bottle of Overnoy.
We were amazed at their wine list – on this occasion, we enjoyed a bottle of Overnoy.
French scallops with celeriac, chamomile, and sansho leaves.
French scallops with celeriac, chamomile, and sansho leaves.
Langoustine and sweetbreads.
Langoustine and sweetbreads.
A main course of veal, beet, pine, and fermented tomato.
A main course of veal, beet, pine, and fermented tomato.
A beautiful cheese board to close out the savory section of the menu.
A beautiful cheese board to close out the savory section of the menu.
The first dessert showcased violet, carrot, white chocolate, and verbena.
The first dessert showcased violet, carrot, white chocolate, and verbena.
Plum, yogurt, and fruit sorbet.
Plum, yogurt, and fruit sorbet.
A petits four trolley to finish the meal!
A petits four trolley to finish the meal!

Have you been to L’Air du Temps? Let us know how your experience was in a comment below.

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