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Discover our philosophy
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Philosophy

SAN Sablon is the second child of the SAN family by chef Sang Hoon Degeimbre.

Around a bowl and a spoon, each restaurant shares a vision of a urban gastronomy, open-minded and treasuring products. Inside its Sablon cocoon, Valerio Borriero and his team introduce a refined and unique cuisine.

Each bowl questions a product, enlightens its savory range thanks to a smart combination of techniques and textures. Following the seasons and the gourmet rendez-vous, SAN Sablon cuisine is generous, passionate and thrilling.

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The team

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SANG HOON DEGEIMBRE

Since the beginning of 2022, Pierre-Jean Antoine has been the new head of SAN Sablon. He comes to offer his own cuisine, integrated for the occasion into the bowl dear to Sang Hoon Degeimbre, for whom he worked within his team at the restaurant L’air du temps**, in Liernu.

A backpacker and always up for it, Pierre-Jean puts all his heart, but also all his energy, his good humor and his booming talent into each of his bowls.

In his own way, but as since the beginning of the SAN Sablon adventure, Pierre-Jean conceives each dish as an experience, which he imagines, works and reworks, in order to find the fairest balance. Curious about everything and tireless, the young chef “to follow” of the moment has jumped into his new uniform with both feet and has only one desire: to sublimate the most beautiful products and continue to evolve.

THE TEAM

Rue Joseph Stevens 12
1000 Brussels
+32 (0)2 512 42 12
info@sansablon.be
We welcome you from Tuesday evening to Saturday between noon and 2 pm and from 7 to 10.30 pm. The restaurant is closed on Sundays, Mondays and Tuesday lunchtime, as well as on public holidays.

Closed from 1 to 3 November 2022. Reopening on 3 November evening
Closed on 11 November 2022
Annual winter closure: from 24 December 2022 to 7 January 2023

I want to book a table

For further details, please leave us a message below. We will get back to you ASAP.

Menus

Here are our menus… Complete, varied and different.
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45 €

3 COURSES MENU

from Wednesday to Saturday, only at noon
80 €

PREMIER ACTE MENU

this menu is not served on Friday evening or Saturday evening
95 €

DEUXIÈME ACTE MENU

from Tuesday to Saturday noon and evening
3 COURSES MENU
45 €
from Wednesday to Saturday, only at noon
appetizers
first course
main course
dessert
petits fours
sourdough bread, raw milk farmed butter
PREMIER ACTE MENU
80 €
this menu is not served on Friday evening or Saturday evening
wine pairing
45 €
appetizers
mackerel in escabeche
mussels, white cabbage
scallops
Granny Smith, celery
Liernu
turnips & radishes “signature dish from L’air du temps”
pluma
red cabbage, beetroot
intermission
Paris-Brest
petits fours
sourdough bread, raw milk farmed butter
DEUXIÈME ACTE MENU
95 €
from Tuesday to Saturday noon and evening
wine pairing
55 €
appetizers
mackerel in escabeche
mussels, white cabbage
scallops
Granny Smith, celery
Liernu
turnips & radishes “signature dish from L’air du temps”
catch of the day
shells, carrots
pluma
red cabbage, beetroot
intermission
Paris-Brest
petits fours
sourdough bread, raw milk farmed butter
Our producers near us: Nicolas Maréchal, belAkker, the garden from La Finca, UrbiLeaf, Royal Belgian Caviar from Turnhout, Jérôme Demeyer, Lothar Vilz, les champignons de Bruxelles, Boon brewery