Sang-hoon Degeimbre (South korea)
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| Sang-hoon Degeimbre is one of "The World's Most Influential, creative and important Chefs" |
In
the book L'Air du temps, which bears the name of his restaurant,
recounts the ten initial years of its evolution from the first recipes
which taste responded to a logic based on wine flavors, like hazelnut
and toast of a Burgundian chardonnay, to the more recent applications of
the technique, such as ultrasound, very edgy.
air
du temps Develop a research local cuisine, based on local produce, chef
collector, committed to the possibilities offered by the environment.
Often
we read in the biographies of Sang Hoon Degeimbre that wanted to be
pharmacist. But the profession that most fit with your profile is to
bioengineer a tech lab. It could also have been made as an agronomist,
as L'Air du Temps has several years of an incredible garden, an herb
garden with hundreds of flavors. And in this area also experiences,
sparing neither time nor effort.
Sang
Hoon Degeimbre, retailer to the limit, endowed with an infinite
curiosity, starting with innovation-both technically and with
ingredients-, followed imperturbable their way as the best student in
the class, a student for the study represents a pleasure .
Considered
in Belgium the undisputed leader of contemporary cuisine, Sang Hoon
Degeimbre had not until the summer of 2009 no contact with the culinary
culture of South Korea, the country of his ancestors, who had left at
age 6. When he had been awarded two stars, the Korean authorities
arranged for him a quick visit to the country. Four days total, moving
taxi ride for the legendary jam of Seoul, between official meetings and
meals in the best restaurants in the capital.
"What
struck me off the plane was the atmosphere and the smell. And above
all, oddly enough, I was surprised to see people with the same physical
appearance than me. I recognized in the people with whom I interacted,
but did not speak their language. "
Sang
Hoon returned from that first trip eager to discover the South Korean
kitchen. "I realized that this country has very attractive ingredients
for a chef and the general public. Korea also has a unique culture in
regard to soy fermentations, is the world jang flavors we find in Soy
Sauce (100% Soybean) or pasta as doenjang (100% soybean) or gochujang
(soy and chilli).
Model culinary
The
Korean culinary model fits perfectly in modern times, as shown by
several aspects: the link between food and health, the notion of
seasonal and local ingredients, from the point of view of the flavors,
slightly acidic character fermentations vegetables, which are the
sisters of our marinated raw. "These fermentations belong to the great
family of kimchi, being the best known example of Chinese cabbage kimchi
and turnip. kimchi But there are many other vegetable-based carrot,
broccoli , cucumber, radish or cauliflower young Chinese. were divided
into two categories, white kimchi (baek kimchi) gochu made without
chilli, and carrying this chili spicy and are therefore, to a greater or
lesser degree. Duration of fermentation influences, of course, taste.
fermentation is similar to wine, for instance. A young kimchi has that
touch carbonic needle, of a young wine, while an older kimchi is
distinguished by the complexity of its aromas.
Sang Hoon Degeimbre juices thus obtained used as seasoning for sauces, which provide acidity and complex aromas.
