Pierre Sang at Oberkampf – winner of Top Chef France 2010. His food is heavily influenced by Asia but is still firmly rooted in France. Seating consists of a narrow counter that separates diners from the galley kitchen (really, it’s smaller than mine at home), and a few tables. Pierre Sang offers no menu to its diners. You get six courses for 35 Euros and that’s that. If you want wine pairings it’s an additional 30 Euros. Dish after dish was carefully constructed out of prepared ingredients pulled out from lowboys under the counter. Lobster tail sitting on a beetroot puree with sherry vinegar and fleur de sel and a parsnip crisp. Leg of lamb served with a corn, parmesan and walnut puree, garlic crisps, lentils in a sharp vinegar sauce, and white beans. Pumpkin and chestnut soup with liquorice foam and purple cauliflower grated on top. AND….a little puff pastry gem filled with pureed rabbit, black mushrooms, garlic, thyme.
Really ingenious stuff in an unbeatable setting.
Review by Sally Hurst
To read more of Sally's foodie findings visit her blog at: chefsallyjane
cuisine: Asian influenced French
address: 55 rue Oberkampf
website: Pierre Sang at Oberkampf
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