This lively restaurant in the 11th arrondissement was started by Top Chef France finalist Pierre Sang and attracts a largely French crowd. Born in South Korea, Sang was adopted by a French family at the age of 7 and his cuisine really incorporates aspects from both cultures. His technique is unmistakably French, but he punctuates dishes with Asian spices and sauces like topping a slice of Cantal cheese from the Auvergne region with Yuzu jam. When I visited, my favorite dish was a deconstructed take on duck cassoulet with seared duck breast, white beans, roasted carrots and a chili pepper, miso sauce that gave the dish a nice kick.
Dinner here is a largely communal experience. While there are some tables down below, seating on the main level is at a long blonde wood and stainless steel bar that basically butts right up against the small open kitchen. Part of the fun is watching the chefs assemble dishes right in front of you. Pierre Sang does not take reservations and waits can be long.
Luckily, Sang has opened a new restaurant just down the street. Sang on Gambey is located in a former printing shop and has a more wine bar feel with exposed brick walls and shelves filled with wine bottles. Just like at Pierre Sang on Oberkampf, the food is Korean-French fusion and you’ll find a different tasting menu nightly. Sang is notorious for mixing things up but, at both restaurants, you’ll typically find a 6-course menu for around 49 euros- a steel for the amount of food you get and the quality.
Pierre Sang on Oberkampf
55 rue Oberkampf
Pierre Sang on Gambey
6 rue Gambey