Sang Hoon Degeimbre is famed for his distinctive east-meets-west culinary creations. Far from being a gimmick, this comes straight from the heart, as Sang was born in South Korea.

Wine and food menus are in vogue at many restaurants, with the sommelier and the chef picking ideal food and wine pairings for you, so you know you’re in safe hands. Sang has now this a step further: water pairing.

Sang wanted to offer something unique for people who don’t drink wine. Experimenting in the kitchen with molecular cuisine – Sang has a background in chemistry – he was using an ultrasonic device to extract flavours from ingredients. It occurred to him that he could apply these principles to flavour water, infusing it with aromas from herbs, flowers and spices. The result is a unique variety of waters. Each has its own taste and colour, and each is as surprising as it is delicious.


Between five and seven different waters are served during lunch or dinner. Personally I thoroughly enjoyed the water pairing, and I didn’t miss wine in the slightest. Truly unique!

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Images: ©Anthony Florio, © Pieter D'Hoop