Pierre Sang Restaurant Paris
Pierre Sang Restaurant Paris

Pierre Sang

Asian-inflected French food that's ambitious and comforting.


  • Cuisine


An affordable tasting menu that you won't roll your eyes at
    The vibe

    Open-kitchen spirited

    The crowd

    Hip Parisians with curious palates

    The drinks

    Wine pairings all the way

    The food

    Asian-inflected modern French

Our Review

Lindsey TramutaContributing Writer

Tell us about your first impressions when you arrived.
This is an industrial sleek, mostly counter-top dining room on a bustling corner of rue Oberkampf in the 11th. The counter is absolutely the place to sit because it puts clients in front of the open kitchen where a team of Pierre Sang's chefs prepare each dish from the surprise tasting menu. For bigger groups, there are seats downstairs among Sang's impressive wine collection. His second restaurant a few doors down on rue Gambey, has a more brick-loft vibe, more seating, and a communal table upstairs that can be reserved for private parties and groups.

What was the crowd like?
A curious group of diners, open to the PS experience which is to say, bright, bold flavors and a mix of modern French cooking with Asian inflections (expect kimchi to make an appearance). International travelers know it's a major food destination but on average, you'll be alongside Parisians with a refined palate.

What should we be drinking?
Focus on wine here, and go for the wine pairing for $6 more (per course).

Each dish is creative, unexpected, and full of diverse flavors—some totally new to Parisian tastes (especially the Korean touches the chef and his team are likely to fold into the mix). A sauté of pork and white beans in a tomato sauce topped with anchovies and radishes is both comforting and umami-filled with just the right note of acidity. Dishes are artfully plated and always so fresh. The fish is generally sourced directly across the street from rue Oberkampf's beloved fishmonger and when it ends up on the plate it feels like it came straight from the ocean. Upholding that freshness is important to the chef and that is conveyed clearly in each dish. But unlike so many "chef-y" chefs, they are happy to make adjustments for various intolerances. (No pork? No problem. Veggie? They'll make it work.)

And how did the front-of-house folks treat you?So, so, so incredibly nice, warm, and well-organized. Some of the best service and most fun I've had at a restaurant has been at the counter here with PS and his team. They're all genuinely excited to share their passion with each guest and are likely to talk to you about each dish after you've tried it—they don't tell you what's in it until after you've finished.

What’s the real-real on why we’re coming here?
For those who don't mind high bar stools, this is a spot to bring your best friend, your parents, or your hardest-to-impress food snobs. Definitely not, however, for the picky or the incurious.

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