OSAN macerations were developed by Sang Hoon Degeimbre, Belgian chef of L'air du temps, who has been awarded 2 Michelin Stars since 2008. Over the years, San has developed a very personal style of cooking, using his creativity and enormous technical know-how to create a cuisine that is pure and simple. With 5 hectares of farmland at his disposal, San is constantly thinking about how to make the most of nature, to offer new experiences to his guests, while at the same time he, his team and his restaurant are committed to a responsible and sustainable approach. For several years now, one of the unforgettable experiences at L'air du temps has been to be served non-alcoholic drinks paired with the menu dishes: the famous vegetable macerations.