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L'Air du Temps is a universe all of its own and the square farmstead tucked away in the Namur countryside is a picture of present-day elegance. The stripped-back edifice blends in perfectly with the surrounding landscape and Sang Hoon Degeimbre’s immense cottage garden, where he finds much of his inspiration. A champion of the natural world, his culinary repertory is rich in novelty and coloured by his Korean roots. Fermentation and acidity are a common theme of his intricate recipes, as is his habit of serving each course in several small plates. For example, he may underscore courgette with salty anchovy and dashi, further pairing it with kimchi and a subtle lacto-fermented sauce. Each mouthful reveals a fascinating creative quest driven by chef Degeimbre’s philosophy, as the water menu so aptly illustrates. In this restaurant, the zeitgeist is expressed in its purest form. For an entirely global experience, treat yourself to a night in one of the tastefully appointed elegant guestrooms.