Bites : Playful Meets Artisanal in Paris

Written By Unknown on Jumat, 22 Februari 2013 | 17.35

Niki Photograph

Pierre Sang Boyer infuses French dishes with Asian flavors.

As exciting new takes on the bistro, including Le Chateaubriand and Septime, began to attract food-conscious locals to the once-grungy 11th Arrondissement in Paris, the district matured, paving the way for other ambitious young chefs.

One of the newer arrivals is the South Korea-born Pierre Sang Boyer. For Mr. Sang Boyer, 32, the decision to open his 42-seat restaurant on Rue Oberkampf last June was based on an abiding locavore ethos, one supported by the street's bustling markets.

"I wanted this concept to be based on working with artisans around the restaurant to create a kind of village spirit," he said.

Adopted by a French family at age 7, Mr. Sang Boyer was schooled in kitchens in London and Lyon before competing in the French edition of "Top Chef," where he earned lavish praise for his imaginative cooking. In 2012, he leveraged his fame to raise awareness for Fish Fight, a campaign to ban the fishing practice of discarding edible catches after quotas have been reached.

"I only work with small producers who practice sustainable methods," he said.

Behind such serious intentions is a bold and playful chef who improvises daily, often midmeal. The result is contemporary renditions of French dishes fused harmoniously with Asian flavors. And he eschews a printed menu for a set meal of six small plates.

During a recent visit, our first one was an amuse-bouche combining pomegranate seeds, a spoonful of Korean-style spinach (soaked in rice vinegar) and a dash of chile tapioca, all topped with an oyster. Next up was quick-seared salmon atop smoked chestnut cream garnished with sprigs of salicorne, a succulent also known as glasswort, for a pleasantly salty finish.

The meal peaked with a chicken ballotine stuffed with black trumpet mushrooms and served alongside creamy cracked-wheat risotto. The wedge of Laguiole cheese that followed steeled our palates for a chocolate fondant topped with a coconut emulsion and speckled with crushed caramel.

Those unable to muscle their way in for dinner — no reservations are accepted — should consider Mr. Sang Boyer's equally pleasing two- or three-course lunch, served Tuesday to Saturday (20 and 25 euros respectively). 

Pierre Sang in Oberkampf, 55, rue Oberkampf, Paris; no phone; pierresangboyer.com. Prix fixe six-course dinner without wine is 35 euros ($47 at $1.33 to the euro). Wine pairings available for an additional 30 euros.


Anda sedang membaca artikel tentang

Bites : Playful Meets Artisanal in Paris

Dengan url

http://travelwisatawan.blogspot.com/2013/02/bites-playful-meets-artisanal-in-paris_22.html

Anda boleh menyebar luaskannya atau mengcopy paste-nya

Bites : Playful Meets Artisanal in Paris

namun jangan lupa untuk meletakkan link

Bites : Playful Meets Artisanal in Paris

sebagai sumbernya

0 komentar:

Posting Komentar

techieblogger.com Techie Blogger Techie Blogger