Revue de presse

13.09.18

Today more than ever, we can feel the fall.
But if you are near Gand, you can enjoy the warmth of our team and the heat in the bowl.
Brabantdam 50 is the place to go. For lunch and dinner. From Tuesday to Saturday.

www.sangent.be
... See MoreSee Less

Today more than ever, we can feel the fall.
But if you are near Gand, you can enjoy the warmth of our team and the heat in the bowl.
Brabantdam 50 is the place to go. For lunch and dinner. From Tuesday to Saturday.

Http://www.sangent.be

11.09.18

OSTENDE
Sweetbreads / Aalliaceae / Grey shrimps
Now - On the table.
#happygastronomy
... See MoreSee Less

OSTENDE
Sweetbreads / Aalliaceae / Grey shrimps
Now - On the table. 
#happygastronomy

10.09.18

Zin om de San familie te versterken?

Ben je gedreven door passie voor koken, wijn en dienst ?
Wil je werken in een jong en dynamisch team?
We wijn op zoek naar een teamgenoot voor onze Sommelier, in Gent.
(Voltijds , dinsdag tot zaterdag, service cut)
voor verdere info gelieve een mail te sturen naar marieestelle.gerard@gmail.com
... See MoreSee Less

Zin om de San familie te versterken?

Ben je gedreven door passie voor koken, wijn en dienst ?
Wil je werken in een jong en dynamisch team?
We wijn op zoek naar een teamgenoot voor onze Sommelier, in Gent.
(Voltijds , dinsdag tot zaterdag, service cut)
voor verdere info gelieve een mail te sturen naar marieestelle.gerard@gmail.com

06.09.18

In a bowl, we want to share with you our vision of gastronomy: a sharp service while being casual, a season cooking focusing on vegetation, caring for nature, limiting waste by using our creativity.
Each menu is an ode to our passion, to pleasure and to the land.

#sanrestaurant
... See MoreSee Less

In a bowl, we want to share with you our vision of gastronomy: a sharp service while being casual, a season cooking focusing on vegetation, caring for nature, limiting waste by using our creativity. 
Each menu is an ode to our passion, to pleasure and to the land.

#sanrestaurant

 

Comment on Facebook

Que du bonheur partagé...des yeux, du goût, du bon, du beau et du vrai!! Merci San, Ben et toute l’équipe!!!

Laurence Raucq Le Truck de Loly

05.09.18

Dear people of #gent what if you treat yourself well with a healthy tasty colorful meal at our restaurant? 🎈
Happiness is waiting for you at Brabantdam 50 🔥🌿🥣
>> booking : 09 245 42 37 / www.sangent.be > See you there 🙂

#gand #gent #visitflanders #happyday #happyfood
... See MoreSee Less

Dear people of #gent what if you treat yourself well with a healthy tasty colorful meal at our restaurant? 🎈
Happiness is waiting for you at Brabantdam 50 🔥🌿🥣 
>> booking : 09 245 42 37 / www.sangent.be > See you there 🙂

 #gand #gent #visitflanders #happyday #happyfood

31.08.18

Sunday 9 September, meet our dear chef Toshiro Fujii at eat! BRUSSELS With our whole team, we will be there to share with you our version of the Liernu, the signature dish of our beloved paretn restaurant L'air du temps ! ... See MoreSee Less

Sunday 9 September, meet our dear chef Toshiro Fujii at eat! BRUSSELS With our whole team, we will be there to share with you our version of the Liernu, the signature dish of our beloved paretn restaurant Lair du temps !

 

Comment on Facebook

Super photo !

My goodness... We just LOVED the dish we tryed at the festival, we came back twice we couldn't have enough 😀 that was happiness in a plate, thanks heaps!

29.08.18

Land & Sea 🌊🌿
Salt & Sweet 🌗
Mussels & Peaches 🐚🍑
a whole world in a bowl 🥣

www.sanrestaurant.be
#SAN
... See MoreSee Less

Land & Sea 🌊🌿 
Salt & Sweet 🌗 
Mussels & Peaches 🐚🍑 
a whole world in a bowl 🥣

http://www.sanrestaurant.be
#SAN

23.08.18

Tomato / Pepper / Chili pepper / Origano / Raspberry >> forget everything you thought about pepper, this dessert will blow your mind!
Nature offers limitless creativity.
... See MoreSee Less

Tomato / Pepper / Chili pepper / Origano / Raspberry >> forget everything you thought about pepper, this dessert will blow your mind! 
Nature offers limitless creativity.

21.08.18

Squid-inked pasta / zucchini / pepper / fermented garlic.
A sweet way to start this new season. The good news: from tonight, all our restaurants are in service / San Bruxelles San Sablon or San Gent, your call !

www.sanrestaurant.be
... See MoreSee Less

Squid-inked pasta / zucchini / pepper / fermented garlic.
A sweet way to start this new season. The good news: from tonight, all our restaurants are in service / San Bruxelles San Sablon or San Gent, your call !

http://www.sanrestaurant.be

 

Comment on Facebook

Florence Stoupy😋

17.08.18

To start the lunch, meet the powerful and powerful mini Liernu 💪🏼
The best of our land, the great of this season, the gift of Nature
🌿🌞🥦🥕
... See MoreSee Less

To start the lunch, meet the powerful and powerful mini Liernu 💪🏼
The best of our land, the great of this season, the gift of Nature 
🌿🌞🥦🥕

 

Comment on Facebook

Mon bol préféré 😊

Geweldig