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

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

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