Gastronomixs

Milky vegetables

Our guest chef for this month is Sang-Hoon Degeimbre from Belgium. At the age of five, South Korean-born Sang-Hoon was adopted by a Belgian family. When he was fourteen he discovered his love for cooking and started preparing meals for his large family. When he completed his studies at the hotel school, Sang-Hoon started working at several different catering companies, wine bars, and restaurants. During this period he also discovered his passion for wine. Then in 1997, he opened his first restaurant, L’air du temps. In his restaurant, Sang Hoon combines local ingredients, many of which he grows himself, with innovative culinary technology. His kitchen is a combination of classic, Belgian, and Korean cuisine while wine also plays an important role in his restaurant. He values classical culinary knowledge and believes that chefs need to understand why ingredients need to be prepared in a certain way. Once you have mastered the basic skills and knowledge, you can start to experiment with modern techniques. Sang-Hoon created a list for himself in which he describes the different preparation methods for each ingredient from experiences which he has collected over the years. This has allowed him to develop his cooking style to what it has become today. This is a dish that is constantly changing with the seasons, the months, the days. Creating a dish that is unique every single time. 

‘I am a Korean-born Belgian man, and a citizen of the world.’

Creation by Sang-Hoon Degeimbre, L’air du temps**, Éghezée, Belgium.

Serves 4

Milky vegetables

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Ingredients

4

 

black cherry tomatoes

4

 

green grape tomatoes

1

 

white courgette

1

 

yellow courgette

4

 

pickling cucumbers

4

 

mini white Kuttingen carrots

2

 

mini Grelot Marché de Paris carrots

4

 

mini yellow Obtus du Doubs carrots

4

slices

white kimchi

1

 

red sweet pepper

1/2

 

white onion

 

 

salt

 

 

flowers: hot lips, cleome, fruity sage, nasturtium petals, nasturtium corolla, beet slices, mustard

300

g

grape seed oil

150

g

basil

200

g

gherkin/ pickled onion juice

75

g

butter

 

 

fine salt

 

 

lemon

Preparation method: vegetables
  • Peel the tomatoes and leave them whole.
  • Slice the courgettes and blanch quickly before plunging into iced water.
  • Cook the carrots and peel them by hand after cooking.
  • Prepare a coulis of sweet peppers with the red sweet peppers and the onions, cutting the sweet pepper into pieces along with the onion.
  • Cook covered in salted water for ten minutes, drain and blend in a Thermomix. Season to taste with salt and set aside.
  • Divide all the vegetables between four small individual containers, add a knob of butter and cover.
Preparation method: milky juice
  • Heat the juice.
  • Add the butter.
  • Season to taste with the salt and adjust the acidity with some lemon juice.
Preparation method: basil oil
  • Blanch the basil and cool immediately in iced water.
  • Drain and squeeze.
  • Blend in a Thermomix with the oil at 80°C, speed 2, for twenty minutes.
  • Strain through a cheesecloth.
  • Pour into a disposable bag and allow the liquid to separate from the oil. 
Finishing and presentation
  • Cook the vegetables in the microwave for one minute until they are warm without losing moisture.
  • Place a teaspoonful of the sweet pepper coulis in the bottom of a bowl, add a slice of white kimchi.
  • Place the vegetables on top and serve the juice with the basil oil.

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