Pierre Sang in Oberkampf

Restaurant Pierre Sang boyer in Paris photo via facebook | parisbymouth.com

Practical information

Address: 55 rue Oberkampf, 75011
Nearest transport: Parmentier (3), Oberkampf (5, 9)
Hours: Open every day for lunch and dinner
Reservations: Book a day or two in advance
Telephone: 09 67 31 96 80
Average price for lunch: 20-34€
Average price for dinner: 20-34€
Style of cuisine: Modern French
Website   Facebook   Book Online


Reviews of interest

Lost in Cheeseland (2015) The five-course meal is carte blanche which some might consider a tired trend but here I think it works well as an introduction to Sang’s passionate cooking style. He wants nothing more than to give you the best of what he’s got, introduce you to new flavors and share his unwavering passion for cooking with every single guest.”

Sugared & Spiced (2014) “What hasn’t changed is Pierre Sang’s creative cooking driven by market-fresh ingredients, sprinkled with bits of Asian (mainly Korean) touches. What I enjoyed about dining here, other than the fun and delicious food, is that everyone – from the chefs to the waitresses to the diners – seems to be having a good time. It’s a lovely, convivial experience.”

Libération (2014) “Une démarche rare à une époque où la cuisine fusion est devenue aussi désuète que la cuisine moléculaire, surtout dans ce quartier de l’Est parisien où prospèrent les enseignes vantant le terroir franchouillard (Aux deux amis, Au passage…), entre tartare de cheval et tête de veau gribiche.”

John Talbott (2012) “Our first course consisted of gambas with a caviar of eggplant and slices of frozen bananas – Whoa! – and our second a joue de boeuf with ginger, sliced carrots, corn polenta, pickled vegetables, lettuce and a sauce that looked all the world like catsup but couldn’t have tasted more different.”

Table à Découvert (2012) “Au fil du repas, je dirais que j’ai senti que le chef s’amusait avec ses compositions spontanées, gaies et amusées. Parfois, ça marchait bien et parfois, je ne pouvais m’empêcher de revoir ces scènes télévisées où le chef se laissait embarquer par son enthousiasme et ses envies de puncher les produits en tirant le tout par les cheveux.”

Chez Ptipois (2012) “.. .le repas s’est maintenu à une altitude constante  — et élevée… Les vins proposés par Max sont choisis avec autant de passion et de chaleur que Pierre-Sang en met à cuisiner… un repas sublime…”

4 Comments on Pierre Sang in Oberkampf

  1. Went last night. This restaurant is definitely for the adventurous of spirit as there is no menu. Every dish is preselected and prepped for the meal of several small courses. But for those who are ready to surrender to the culinary tastes of the chef, it is definitely worth it. Flavors were delicious and unexpected. One of my favorite meals in Paris.

  2. Hi, I would have thought that people who desire to go this restaurant would know they do not take reservations. When I was in Paris for thanksgiving I went twice to this restaurant at lunch time. I never had to wait for a table. The first time I went was the day that the Paris blog had a write up of this restaurant. Pierre Sang didn’t know that their was a write up that day .The food at each time was fantastic and the wine was also quite good. The second time I went Pierre Sang he offered me two desserts, they were both fantastic. I had tried to to dine at this restaurant when I was in Paris this past summer, but the restaurant was closed. I had originally found out about this restaurant by Alex Lobrano’s web site, Hungry for Paris. I can’t wait to return to Paris and eat at this restaurant. Superb. thanks, Milt Gersh

  3. Went on Saturday with a small group of three in total. We didn’t have a reservation and probably waited 45 mins-1 hour, and Pierre Sang personally apologized a few times for the wait. We were expecting a long wait for the last minute choice anways. The entree of scallops was divine and the supreme de volaille with a saucisse de morteau for the main was the most soft and tender chicken breast I’ve ever had in my life! Apparently it’s slow cooked at 60 degrees for many hours. The cheese and desserts (2) really made this spontaneous meal fantastic. The only downside is that during the wait we caught wiff of the most delicious lamb which was all gone by the time we sat down, hence the chicken. I’m in love with the space, the customer service (especially from Pierre Sang) and the inventive and delicious French/Asian fusion dishes. I’ll definitely be back!

  4. the restaurant is not open monday as indicated under ‘special atributes’. otherwise it was a really pleasant experience eating there, and it suits particularly well for single diners (as I was) due to the long counter with full view of what’s going on.

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