AIR DU TEMPS

Dining at 'L'air du temps" (belgian MG restaurant) 4 august 2006. Very impressive. Overview of some dishes including a fabulous decomposed sushi with lobster and a mouth melting low temperature pigeon with quinoa, tonga beans.

Chef Sang Hoon will also do some demonstrations on the first seminar on MG in Belgium (20 november 2006). Be there!

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