The story
L'air du temps serves modern cuisine at rue de la Croix Monet 2 in Liernu, listed under Aische-en-Refail, and holds two Michelin stars for 2026. The menu is built on produce from a five-hectare garden beside the restaurant.
Chef Sang Hoon Degeimbre, born in Korea and Belgian by adoption, cooks with his Korean roots visible across the menu. Carine Nosal is also credited with the restaurant's direction. The business began in 1997 in an old chip shop and later moved a few kilometers out to its present site, where the Walloon landscape is visible through the dining room windows.
A thin potato crisp arrives with gochujang and cucumber cream, which you spread yourself. Radish appears in several forms, including diced with raw langoustine in fermented radish juice. White asparagus is finished with lime blossom and Belgian caviar, and the samgyetang, chicken stuffed with rice and poached in ginger broth, is served with a piece of crisp skin. A camembert du Bouconnais, coated in puffed quinoa, shows how the cheese course is handled.
The restaurant has a main dining room and a private one, both with floor-to-ceiling glass. The gardens hold more than 400 varieties of fruits, vegetables, herbs and plants, and visitors can walk through them during their visit. A reviewer found the honey and milk dessert less memorable than the savory courses that came before it.
Recognition
Ambience
Details
History
Excellent cooking
Five hectares of gardens, more than 400 varieties of fruits, vegetables, herbs and plants grown by banker-turned-gardener Benoit Blairvacq, and a gastronomic restaurant pioneering the farm-to-table movement in Belgium: And to whom do we owe the stunning fruits of this labor? Chef Sang Hoon Degeimbre, Korean-born but Belgian by adoption, and Carine Nosal. After first opening in an old chip shop in 1997, Air du Temps is now located a few kilometers out, its feet firmly in the Walloon terroir, which you can admire as far as the eye can see from the restaurant’s two dining rooms (the main one, and a private one) that are windowed floor to ceiling. That lunchtime, the menu joyfully drew from the chef’s Korean roots, starting with an amuse-bouche quartet to whet the appetite: a thin potato crisp that you decorate yourself with gochujang and cucumber cream; mini-gimbap (sushi) with crunchy garden vegetables; beef tartare with sesame and daikon; and Petits-Gris de Namur snail ravioli in a radish broth. After a tour of the kitchens, where we pinched a bouquet of herbs slathered in creamy butter: peppery radish pimped out in various guises – diced with an incredibly tender raw langoustine in fermented radish juice, thin rounds in an anchovy mayo, and the tops sautéed with grilled sesame; white asparagus tops and tails flavored with lime blossom and dotted with Belgian caviar by the chef himself in the dining room; samgyetang (chicken stuffed with rice and poached in a ginger broth) and a perfect bite of crispy chicken skin; a lovely plate of cheese from Pascal Fauville, served as they are, alongside other inventive preparations (like the sweet little camembert du Bouconnais coated in puffed quinoa); ending with a less memorable honey and milk dessert. // Juliette Delmas
The impressive square farmstead in the Namur countryside, featuring contemporary architecture, invites you to an exceptional gastronomic experience focused on nature and essence. Overlooking a lush five-hectare vegetable garden...
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