Cuisine as political gesture and moral stance

What if cooking were more than taste — a political gesture, a moral stance, even a form of resistance?

In this dialogue, Michelin-starred chef San Degeimbre joins philosopher and journalist Simon Brunfaut for a wide-ranging conversation on the cultural, ecological, and existential dimensions of cuisine.

Together, they will explore a series of questions at the crossroads of gastronomy and thought: Is the chef a craftsman, an artist, or a messenger? How do we cook and eat ethically in a time of ecological urgency? What does it mean to cultivate beauty, slowness, and memory in a world obsessed with speed and efficiency? And how can food help us reimagine our relationship with nature, with others, and with ourselves?

San Degeimbre’s journey — from South Korea to the Belgian countryside, from pharmacy to fermentation, from fine dining to radical sustainability — is not just a story of culinary mastery. It is an invitation to reflect on identity, responsibility, and the future of taste.

This event is not just a talk, but a conversation. Between a chef who sees cooking as a language, and a philosopher who listens for meaning.