We’re not surgeons, but when I think back about our dinner at Pierre Sang Boyer, the first thing that comes to my mind is an electrocardiogram. Ups and downs, again and again. But believe me, Pierre Sang Boyer, a French chef with Korean origins, has incredible skills
IN THE PLATES: UPS AND DOWNS
The bar area is the perfect place if you want to observe the chefs prepare dishes, which is always pleasant with a friend (not so much on a date). We started with a butternut velouté with an anise emulsion. Perfect texture and great flavors combination. What you see on top is some Korean pepper which adds a great kick to the whole thing.
Then we had a re-invention of the Harengs pommes à l’huile, a French classic. I loved how the herring was perfectly cooked, and the mashed potatoes incorporated herring eggs which melted in our mouth.
Albacore tuna and bearnaise sauce was less impressive. The bearnaise sauce killed the refined tuna flavor. Then we had flank steak and polenta which was a nice match. We especially liked the polenta, creamy as hell. And then, it went down again as they brought us cheese, a thin slice of not so great cantal cheese.
But dessert was a real electroshock. Pistachio financier and lemon cream was an amazing combo. The lemon sorbet was also great.
CONCLUSION: WE SHALL COME BACK
For €39, we got five meals, including the ridiculous cheese slice. Pierre Sang Boyer is an amazingly talented chef, his future looks bright but he should also try to err less on the creative side and more on the regularity side.
• PIERRE SANG IN OBERKAMPF •
55 rue Oberkampf
75011 Paris Sans réservation
Quartier : Oberkampf/Parmentier/Richard Lenoir