ÔSAN

OSAN macerations were developed by Sang Hoon Degeimbre, the Belgian chef of L'air du temps, which has held two Michelin stars since 2008.

Over the years, San has developed a highly personal cuisine, putting his creativity and enormous technical expertise at the service of nature's finest ingredients for a pared-back style of cooking.
With 5 hectares of cultivated land, San is constantly at the forefront of thinking about how to get the best from nature, offering new experiences to his guests while committing himself, his team and his restaurant to a responsible and sustainable approach.

For several years, one of the unforgettable experiences at L'air du temps has been to be served alcohol-free drinks paired with the dishes on the menu: the famous plant macerations.
OSAN is the result of our research to bring this exceptional product to a wider audience.