Chef Pierre Sang Boyer
Alot of you may have heard of a TV show named Top chef which features alot of real life chefs to come together and compete. Well, today I will be blogging about one of the finalist for Top Chef 2011, Pierre Sang.
Pierre Sang was born in South Korea and was adopted by a french family at the age of 7. He participated in Top Chef Season 2 and that was where he started getting all the attention for his passion in food. He applies both korean and french cuisine techniques on his plate. Which makes his cuisine unique. You will see what I am talking about soon. :)
After Top Chef, Pierre Sang started his own restaurant at Oberkampf to share his passion for food.
The moment you step into the restaurant, you will see a 12 seating bar facing the open kitchen. At basement, you can dine in surrounding yourself with wine bottles. :)
Restaurant Pierre Sang is a no menu restaurant. Basically, they change menu everyday and you just eat whatever they serve. But of course they asked us if we had any allergies before serving anything.
My friend and I took a 3 course meal which cost us 25 Euro each which is honestly not expensive in Paris and also in a celebrity chef's restaurant.
My entree blew me away by surprise. That special sweet and sourness ran around my mouth. It was so special that I couldn't even tell what is it in there. So the waiter came to explain how the dish was made. This dish was made from King Prawn bisque with kim chi juice king prawns, pearl onions, radish and Deep fried Lotus rhizomes. Yea, thats right I said kim chi Juice.
Here comes my Plat. My plat is a veal steak serves with sauce made with veal stocks, carrot puree, cauliflower and the trick is here. The red paste you see on the right corner of the plate is Sam Jang chili paste. Which is the kind of chili paste often used in Korean cuisine.
The veal is cooked beautifully. Just look at the colour on the meat. Slight pink with a perfect caramelized on the surface. Meat was perfectly seasoned. The Sam Jang sauce made this whole dish comes to another level of tasting.
I ended my meal with a simple dessert. On top it was a sorbet made from tomatoes and strawberries. With fruits at the bottom like pineapple, Cherry tomatoes and strawberries and lastly a touch of cream made from yogurt and lime. Oh and also some meringue to add textures to the dessert.
It was simple yet very refreshing.
Guess what ! I met Chef Pierre Sang personally and had a pleasure of talking to him. He is a very friendly and down to earth man. A chef that tells his stories through his plate. His cuisine is full of imaginary, creativity, colours and most importantly, it is filled with passion. He never forgets where he is from and what makes him, Pierre Sang.
I am truly inspired by Chef Pierre Sang. To be different is definitely hard but always remember that it is what makes you unique.
Pierre Sang
Address: 55 Rue Oberkampf, 75011 Paris, France
Phone:+33 9 67 31 96 80
Hours: Monday-Sunday· 12:00 – 3:00 pm, 7:00 – 11:00 pm
Ann L.