Recipes by Chef Sang-Hoon Degeimbre, Masterchef performed at the Masterclass on the occasion of the 2007 World Gourmet Summit.
About Chef Sang-Hoon Degeimbre:
Arriving in Belgium at the age of four, Degeimbre started as a wine waiter in various restaurants at seventeen. As he started to become interested in food, he boldly opened L'Air du Temps on 1 July 1997, and that also marked the day Degeimbre cooked for the very first time! His cooking adventure took another turn when he met French physical chemist Hervé This, whose main interest was in molecular gastronomy. Degeimbre quickly became enarmoured of this art and is one of the few successful Asian faces behind the alchemy of cooking.
Download the recipe at http://www.worldgourmetsummit.com/wgs2007/recipe/pdf/Liquid_ravioli_of_Yoghurt.pdf
Copyrights of Peter Knipp Holdings Pte Ltd. http://www.asiacuisine.com, http://www.worldgourmetsummit.com
<< Back to article
