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Water, muscovado (sweet, liquorice ) Mirin ( tears of glycerol ) berries fruits ( flavor and color of red wine ) cloves, juniper, pepper ( languedoc wine details ) burnt cherry tree ( barrel smells and tanins ) purple shizo ( color, tanins ) citric acid ( acidity, pH balance )

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Water, muscovado (sweet, liquorice ) Mirin ( tears of glycerol ) berries fruits ( flavor and color of red wine ) cloves, juniper, pepper ( languedoc wine details ) burnt cherry tree ( barrel smells and tanins ) purple shizo ( color, tanins ) citric acid ( acidity, pH balance ) by Sang Hoon Degeimbre
Water, muscovado (sweet, liquorice ) Mirin ( tears of glycerol ) berries fruits ( flavor and color of red wine ) cloves, juniper, pepper ( languedoc wine details ) burnt cherry tree ( barrel smells and tanins ) purple shizo ( color, tanins ) citric acid ( acidity, pH balance )
ABOUT Sang Hoon Degeimbre

Ancien sommelier, Sang Hoon Degeimbre est depuis toujours fasciné par les réactions chimiques, les combinaisons d’ingrédients, les herbes sauvages. Elles sont donc naturellement présentes dans la partie sucrée d’un menu qui se décline comme une longue inspiration, moment suspendu en pleine campagne, dans un ancien corps de ferme, dont le potager alimente la réaction en chaîne.


MORE IMAGES FROM Chefs(R)evolution Main Stage
Fermented daylily,  onions, edible ground of olives by Sang Hoon Degeimbre
Fermented daylily, onions, edible ground of olives
Grant Achatz (Alinea) | Corn kernels and custard by Sang Hoon Degeimbre
Grant Achatz (Alinea) | Corn kernels and custard
Quique Dacosta | Kefir: Tomatowater, shells, vodka infused celery, dille oil, frozen kefir by Sang Hoon Degeimbre
Quique Dacosta | Kefir: Tomatowater, shells, vodka infused celery, dille oil, frozen kefir
Quique Dacosta | Tempura oyster,  seaweed (powder), oystermeringue by Sang Hoon Degeimbre
Quique Dacosta | Tempura oyster, seaweed (powder), oystermeringue
Makreel met Japanse groenten by Sang Hoon Degeimbre
Makreel met Japanse groenten
Björn Frantzén (Frantzén) | Horse sushi with crusty moss and frozen raw liver by Sang Hoon Degeimbre
Björn Frantzén (Frantzén) | Horse sushi with crusty moss and frozen raw liver
Quique Dacosta | Kefir: Tomatowater, shells, vodka infused celery, dille oil, frozen kefir by Sang Hoon Degeimbre
Quique Dacosta | Kefir: Tomatowater, shells, vodka infused celery, dille oil, frozen kefir
Quique Dacosta | Algae, tabaco leaf, red tuna, dashi, sesame mayonaise, by Sang Hoon Degeimbre
Quique Dacosta | Algae, tabaco leaf, red tuna, dashi, sesame mayonaise,