Top Chef finalist, Pierre Sang Boyer, has finally settled down in the Oberkampf area of Paris after a number of pop-up restaurants. The Korean, French-raised chef offers a fixed menu at his eponymous Pierre Sang Restaurant.
Original course combinations include tempura of andoilette with tuna sashimi, roast-suckling pig with pumpkin puree, and a moelleux of chocolate with wasabi and Armagnac foam. The restaurant is first come, first serve with no reservations or telephone, so plan to beat the 1 o’clock lunch crowd for less waiting and more munching.
Maria Pedone is a digital editorial intern at Travel + Leisure.