Pierre-Sang Boyer, the caring, sharing chef of Paris
TO QUOTE Leonardo da Vinci, “Simplicity is the ultimate sophistication.”
Not a truer line could be said about the inspirational cuisine of chef Pierre Sang Boyer. Born in Korea, as a teenager Pierre Sang moved to the Auvergne region in the heart of France, where his love of food first began. Developing both his knowledge and his palate during the period, his resultant intuitive cuisine reflects both his home and adopted countries.
In 2012, Pierre Sang, now 35, opened his first Parisian restaurant in Oberkampf in the 11th Arrondisement. With total transparency, his open kitchen is situated in the centre of the room behind a long central counter where diners gather on high stools to enjoy a convivial service, where sharing and friendliness are central to the bistro.
The single menu changes daily, offering an avalanche of different flavours and textures, traditional French cuisine being blended with Korean techniques and influences. Downstairs is a cellar area where diners are surrounded by vintage and prestigious wine labels.
The single menu of six dishes, or the ‘origin’ menu comprising eight dishes, reflect the chef’s creativity and cultural duality with a range of wines, including Bek se ju, a Korean-flavoured rice wine.
PIERRE SANG enjoys promoting food through cooking classes, particularly with reference to his Franco-Korean cuisine. This is cuisine without borders, showcasing tailor-made classes around the chef’s table for amateurs and professionals alike, and using seasonal products brought fresh daily from the local market. Food and wine pairings are also explained and examined during the classes.
On offer are:
- French or Korean cooking class – 80€ per person, with three hours’ class and signature recipes, followed by a tasting of the cooked dishes
- Market cuisine – 190€ per person, with three hours’ cooking with Pierre Sang. The class starts with a tour of the market and a meeting with local producers. Guests then prepare recipes with fresh seasonal products, followed by a tasting, and three glasses of wine included.
- Cooking class for kids – 50€ per person. A two-hour class preparing children’s recipes
- Classes for family and friends – a half-day of cooking followed by a tasting. Champagne aperitif, 150€ per person, or wine aperitif, 110€ per person.
Reservations can be made at www.pierresangboyer.com
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The Paris Convention and Visitors bureau, its local partners and Atout France kindly sponsored my trip.