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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, chef Baptiste Villanneau (since April 2023) 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

April 2023, Baptiste Villanneau becomes chef of the San Sablon. For a year, he had already worked for us as a second in the kitchen. Originally from Niort, he grew up with parents who were passionate about cooking. If he then studied hospitality in La Rochelle, his steps quickly led him to professional experiences outside the borders of his country, in Ireland and Switzerland. His return to France will be in the south, in Cannes then in Nice, where he will develop his taste for a marked culinary style, inspired by a strong gastronomic tradition.
A background in pastry and a few renowned gastronomic addresses later, his already heavy CV and an obvious desire to travel brought him to the gates of San Sablon, a sign on a human scale that suits him perfectly. A small team therefore, but which he wishes to be united and where his team spirit and mutual aid can fully flourish. He comes here to offer his own cuisine, which he incorporates for the occasion into the bowls dear to Sang Hoon Degeimbre. Marked with an undeniable southern imprint, his frank style does not hesitate to draw inspiration from other cultures and discoveries unearthed during the stopovers of his professional life. Identity that he will not fail to continue to develop within the walls of the San.

In the dining room, it is Sachin Malhotra who sets the tempo and organizes the dance of dishes and food-wine pairings. With Bérénice Clamaron, who has been supporting him for more than 2 years, they do not hesitate to skip the pass and get their hands dirty to support Baptiste and his team. In April 2023, Sachin celebrated his 4th birthday with our establishment and it is clear that his long career has enabled him to face all situations. He knows his clients and welcomes everyone with the same enthusiasm and disarming humour.

The team invites you to sit down to eat forgetting the time, to grab the spoon and dive into the bowl which is only the first step of the journey to which you are invited!

THE TEAM

Rue Joseph Stevens 12
1000 Brussels
+32 (0)2 512 42 12
info@sansablon.be

We welcome your reservations every evening from Tuesday to Saturday, from 7 p.m. to 8:30 p.m., as well as Friday and Saturday lunchtimes, from 12 p.m. to 2 p.m. The restaurant is closed on public holidays, Sundays and Mondays, as well as for lunch from Tuesday to Thursday.

Closed from Tuesday April 2 to Tuesday April 9, 2024 inclusive.
Closed from Monday August 12 to Tuesday August 27, 2024 inclusive, reopening on Wednesday August 28.
Closed from Tuesday December 24, 2024 to Tuesday January 7, 2025 inclusive, reopening on Wednesday January 8.

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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60 €

4 STOPOVERS MENU

only at noon
85 €

5 STOPOVERS MENU

4 STOPOVERS MENU
60 €
only at noon
appetizers
first course 1
first course 2
main course
dessert
petits fours
sourdough bread, raw milk farmed butter
5 STOPOVERS MENU
85 €
 
appetizers
stracciatella
salmon trout "Bigh Farm"
Wellington of monkfish (22€ extra)
Liernu (18€ extra)
textures of seasonal vegetables « signature dish from L’air du temps** »
beef "simmental"
cheese of the moment
Angélique
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