L’air du temps — Restaurant in Éghezée

On a Saturday night, as when we visited, one has to take the tasting menu (150 euros). Wine can be paired or not (75 euros) or there is a very interesting alcohol-free pairing (45).||The greeting by the serving staff is warm, informal and highly professional at the same time. The sommmelier, the maitre D and the owner (Carine, wife of the chef San Degeimbre) all pitch in.||it is hard to convey the differentness of this restaurant. Hanging over the table is what we thought was part of the zen decoration. It turned out to be an edible cracker.||The mises en bouche are stunning. We loved the branches d'automne which are potato crisps and looked to me more like antlers served sticking up from a pot. Then comes the main courses where unexpectedly one is called to the kitchen. There is the famous chef (of Korean extraction but raised in Belgium) and his team who warmly greet the bemused guests. Four go in at a time so we went with the table next to us. The next two dishes are served at a small stand up table which faces the kitchen. I had then one of my favourite dishes of mackerel on a popped corn and seaweed cracker. There was also little exploding balls which are scallops with a perfumed juice made from celery and sea broth. You can see the chef and team working and ask questions. The kuitchen as one might expect is immaculately clean and organized.||You then return to your table in the restaurant; each course is a delight. What distinguishes this cooking is the lightness of the touch, the underlying acidity which comes mainly from various citrus fruits. The Asian influence is clearly stated but not dominant. It is simply original.||The birthday treat (seen on the table next to us) is that the dessert is served on a special tablecloth with dry ice effects. It is the same dessert we had on a plate but it is made very theatrical and fun.||We stayed the night. Lovely quiet room. Not enough lighting though - very dark zones and no reading lights. On the other hand one is there for the food.||||As a foodie I have to say that this is the best. I will go back as...

On a Saturday night, as when we visited, one has to take the tasting menu (150 euros). Wine can be paired or not (75 euros) or there is a very interesting alcohol-free pairing (45).||The greeting by the serving staff is warm, informal and highly professional at the same time. The sommmelier, the maitre D and the owner (Carine, wife of the chef San Degeimbre) all pitch in.||it is hard to convey the differentness of this restaurant. Hanging over the table is what we thought was part of the zen decoration. It turned out to be an edible cracker.||The mises en bouche are stunning. We loved the branches d'automne which are potato crisps and looked to me more like antlers served sticking up from a pot. Then comes the main courses where unexpectedly one is called to the kitchen. There is the famous chef (of Korean extraction but raised in Belgium) and his team who warmly greet the bemused guests. Four go in at a time so we went with the table next to us. The next two dishes are served at a small stand up table which faces the kitchen. I had then one of my favourite dishes of mackerel on a popped corn and seaweed cracker. There was also little exploding balls which are scallops with a perfumed juice made from celery and sea broth. You can see the chef and team working and ask questions. The kuitchen as one might expect is immaculately clean and organized.||You then return to your table in the restaurant; each course is a delight. What distinguishes this cooking is the lightness of the touch, the underlying acidity which comes mainly from various citrus fruits. The Asian influence is clearly stated but not dominant. It is simply original.||The birthday treat (seen on the table next to us) is that the dessert is served on a special tablecloth with dry ice effects. It is the same dessert we had on a plate but it is made very theatrical and fun.||We stayed the night. Lovely quiet room. Not enough lighting though - very dark zones and no reading lights. On the other hand one is there for the food.||||As a foodie I have to say that this is the best. I will go back as...

One of the top culinary experience in Belgium. I visited first l'Air du temps at their former location 9 years ago. At this time the chef was one of the key developer of molecular cooking. I already appreciated the menu as molecular technics were only there to help the taste and emotions. Now this has change and the technics is much less visible. The new location is great renovated farm, surrounded by a very big garden cultivated properly to get all the chef need. The Suprématie Végétal menu is really great, : offering a vegetal taste and research giving a lot of emotions. The bouchées and other "amuse bouche" are really great with different tastes : vegetables from the garden, some raw, some nicely cooked with some great combination with different influences (asian, korean, brittany, sea side). The dishes are very well balanced - starting from a special rice (Koshi i Cari), caviar and oyster mayonnaise, then with a vegetable rose with a great butter sauce, then a cauliflower and anchovy. Then came the magnificent Langoustine and baby carrots and the amazing Lamb with asparagus in two services. Morels in between were a lot on the gluttony side, yummy. Finally the dessert was a nice surprise I will not disclose as you may have it if you come for a special occasion.

The service was really great as well. Kind attention and adapted to our guests (kids) very well.

The location and building is as well really beautiful, with a fully window restaurant letting you see the country side and the garden. A zen and peaceful atmosphere lives there.

L'air du temps is really now the accomplishment of a long development and for me they are not far from perfection.

Looking forward to go back there and to see what will be the future of this...