In this podcast episode of “This is where it all began”, the Michelin-starred chef of L’Air du Temps, in Liernu, opens the doors to the garden where his culinary talent blossomed. A stroll in the heart of Wallonia, where it is about old stoves, sheep, wild garlic … and jogging in the middle of the fields.
With its gastronomic paradise, now housed in a magnificent farm, surrounded by a lush vegetable garden, in Liernu, in Hesbaye, Sang-Hoon Degeimbre is the spearhead of high-flying Walloon cuisine. But this empire, the chief built it little by little, modestly, as an autodidact.
Today, the cook looks with great clarity on the progress made. A journey that begins on wasteland, with his friend, Benoit Blairvacq. Unless it is in a chip shop, or on the edge of a small river … The two friends take us on the roads that shaped them. Paths fertile in vegetables, innovative ideas, original and inevitably tasty anecdotes.
“This is where it all started“is the very first podcast launched by Le Vif Weekend magazine. These seven episodes are available to listen to, over the weeks, from July 8 to August 19, on levifweekend.be/podcast and via the Spotify and Apple Music platforms , Deezer and YouTube podcast.
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On the program of “This is where it all began”
Laurence Bibot, the protean actress – July 8
Sang-Hoon Degeimbre, the chef with green hands – July 15
Jean-Luc Fonck, the singer who could not sing – July 22
Barbara Abel, the queen of Belgian thrillers – July 29
Elvis Pompilio, the hat designer who doesn’t have a big head – August 5
Charlie Dupont, the actor who knows how to philosophize – August 12
Anne Ruwet, the journalist with football under her skin – August 19
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With its gastronomic paradise, now housed in a magnificent farm, surrounded by a lush vegetable garden, in Liernu, in Hesbaye, Sang-Hoon Degeimbre is the spearhead of high-flying Walloon cuisine. But the chef built this empire little by little, modestly, as an autodidact. Today, the cook looks with great clarity on the road traveled. A journey that begins on wasteland, with his friend, Benoit Blairvacq. Unless it is in a chip shop, or on the edge of a small river … The two friends take us on the roads that shaped them. Paths fertile in vegetables, innovative ideas, original and inevitably tasty anecdotes.
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