Under the theme PLAYFOOD, the Belgian chef is inviting a number of international top chefs to cook at the restaurant following the refurbishment of the restaurant last year.
The first guest of Sang-Hoon was Swedish chef Magnus Ek who visited the newly refurbished restaurant with its impressive dining room overlooking the extensive vegetable garden and the countryside of Liernu.
Caminada was the second chef to visit the restaurant and he will be followed by Dominique Crenn from the United States and Mauro Colagreco later this year.
For the dinner, Caminada and San presented a harmonious menu which featured a number of their signature dishes.
This was the first ever time that Caminada cooked in Belgium. The day before the four hands dinner at L’Air du Temps, he presented Fundazion Uccelin’s new mentor Sergio Herman in Cadzand and also visited Karen Torosyan’s Bozar Restaurant in Brussels together with San.
The Swiss chef is synonymous with bringing the best out of ingredients using them in different forms and textures to enhance the flavours. It may look simple but behind that simplicity is a complex approach that creates an explosion of flavour. That could be said for his dish with white cabbage that has evolved from red cabbage. It was also evident in the simple langoustine dish with lemon, a classic that he serves in the restaurant and which brings the best out of the langoustine with different textures and flavours of lemon.
Even the dessert, with milk and sorrel followed that same philosophy.
San Degeimbre has also taken this approach of less is more. The Jackson Pollock inspired potatoes with truffles and dripping was excellent as was the nettle risotto that was served with eel and sorrel.
The Mangalitza with different herbs incluidng egopode and furikake served in a dashi of anchovies was an exceptional palate cleanser before the Veal, oyster and passion fruit main course.
San’s food pairing dessert which merged carrots with white chocolate, kalamansi and harissa worked to perfection.