Hanging garlic bread
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
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Timeline Photos
Cone made of beetroot with smoked eel
::::
Mussel with fries and mayonnaise
::::
Oysters and kiwi
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Ceviche made with Peruvian Huacatay
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Deconstructed salmon sushi made with Koshihikari rice
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Vegetables from the garden with lacto-fermented jus
::::
Tomatoes and shrimp
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Celery scallop
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Chimera "Squid egg" with crisp made from cuttlefish ink risotto
::::
Jackson pollack with various flavors dropped on top
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Crispy sweetbreads with raw crayfish
::::
Blue lobster with meadowsweet mousse, satay
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Pidgeon with sauce made from tonka beans
::::
Sunday in Belgium: Fried chicken, mayonnaise, salad, and fries
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Duck with different textures of red cabbage
::::
Bo Ssam: Pluma Ibérico, oyster, kimchi
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Gouda cheese with coffee and meringue made from espresso
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Carrot, violet, and white chocolate
::::
Coconut with pineapple and agastache sorbet
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Almond magnum: -180 degrees C liquid nitrogen
::::
Praline with tonka beans
::::
Cherry with nuts
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Juice Pairings: Aromatic water made from fennel | Tomato juice made from 10 different varieties of tomatoes from the garden | Aromatic water made of celery and lime | Tomato with licorice | Meadowsweet, pink pepper, and lemon | Green shiso, passionfruit, tonka brand | Violet and mint
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Cone made of beetroot with smoked eel
::::
Mussel with fries and mayonnaise
::::
Oysters and kiwi
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Ceviche made with Peruvian Huacatay
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Deconstructed salmon sushi made with Koshihikari rice
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Vegetables from the garden with lacto-fermented jus
::::
Tomatoes and shrimp
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Celery scallop
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Chimera "Squid egg" with crisp made from cuttlefish ink risotto
::::
Jackson pollack with various flavors dropped on top
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Crispy sweetbreads with raw crayfish
::::
Blue lobster with meadowsweet mousse, satay
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Pidgeon with sauce made from tonka beans
::::
Sunday in Belgium: Fried chicken, mayonnaise, salad, and fries
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Duck with different textures of red cabbage
::::
Bo Ssam: Pluma Ibérico, oyster, kimchi
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Gouda cheese with coffee and meringue made from espresso
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Carrot, violet, and white chocolate
::::
Coconut with pineapple and agastache sorbet
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Almond magnum: -180 degrees C liquid nitrogen
::::
Praline with tonka beans
::::
Cherry with nuts
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
Juice Pairings: Aromatic water made from fennel | Tomato juice made from 10 different varieties of tomatoes from the garden | Aromatic water made of celery and lime | Tomato with licorice | Meadowsweet, pink pepper, and lemon | Green shiso, passionfruit, tonka brand | Violet and mint
_
L'Air du Temps, Liernu (July 2017)
#cityfoodsters_liernu
#cityfoodsters_lairdutemps
_
#lairdutemps #belgium #topeuroperestaurants
