Chef Pierre Sang Boyer needs no introductions in Paris and with the opening of his third successful restaurant, it seems as though the sky is the limit.

Tempting fares with a South Korean twist are the staple of Pierre Sang Boyer, the winner of the 2011 Top Chef. 

Originally from South Korea and adopted by a French couple, Boyer honours both cultures in his cuisine. His first restaurant, Pierre Sang, opened in 2012 and was received with great success, as was his second Pierre Sang which opened on Oberkampf in 2014. Now with his third restaurant in the area, Pierre Sang on Gambey, the star chef seems to be creating quite a monopoly. 

After such a devoted following, it is no wonder that Boyer feels comfortable enough to challenge his patrons offering an option between two, three, four or six courses (Lunch: €20 and €48; Dinner: €49 to €88) and then only showing them the menu after their degustation. The reason? So every guest is invited to pay attention to each fare and discuss after their meal. 

We love such creations such as the house special lobster bisque, beef cheek, parsnip foam, roasted salsify, chestnuts, mustard leaves and ‘Korean ketchup’ ssamjang (chilli, sesame oil, miso paste), and the carrot and pistachio cake with lime foam. 

If you are a culinary aficionado and geek, then Pierre Sang on Gambey shouldn’t be missed. 

Ideal For

Foodie lovers, fusion fans

Highlights

Innovative cuisine, renowned chef, delicate fares, modern ambiance, knowledgable and friendly staff