I'm quite "old school"…well perhaps, I'm just old? Anyway, when it comes to finding places to try on trips I check out blogs and various sites, and yes, even discussion forums….when was the last time you heard that term? As for Paris; well, the now defunct Chowhound had a lively Paris board, after CH shut down, many of the folks moved over to Hungry Onion. There can be quite a bit of "noise", but also some useful info; which is how we found that Aux Crus de Bourgogne a place we passed so many times and thought was a tourist stop, was worth a visit! And which is how I came across all the recommendations for Pierre Sang in Oberkampf. Now there are those who are going to take pause at the thought of dining on French-Korean. But, look at all the French-Japanese places we've dined at in Paris!
Pierre Sang Boyer came to prominence after appearing on France's version of Top Chef and now has a kingdom of several restaurants in Paris. The most highly recommended, at least on H.O. is the tasting menu only location on Rue Oberkampf in the 11th. So, being that we were in Paris for an extended time, I made dinner reservations.
We walked on over to the restaurant, which has a few tables and a bar area. Checked in and were seated. The staff were very friendly, unusually so for Paris, and then we found out the "other part" of the process here for the 5 course menu. You were served and had to guess what you were eating! Which I thought was fun.
My apologies for the poor photos; the lighting in the place was so dark.
Anyway course 1. This was an easy one.
Obviously Salmon Tartare, flavored with sesame oil. No biggie, just a simple dish. I guessed that there was daikon in this; but it was watermelon radish.
Next up.
This had some perfectly cooked lentils and I also correctly guessed kimchi and chorizo! The Server was kinda impressed. At least someone was impressed. This dish seemed so mild in flavor in spite of the kimchi, which there was too little of and soy sauce which we actually couldn't taste.
Dish 3
Well I got the Beef Tataki part. The beef was a bit tough for our taste. I also guessed cho-jang, but was told gochujang. I'm thinking the tones of vinegar and sweetness tilted things to the chogochujang side of things. The pickled onions were quite good, crisp and bracing; there was a citrusy component to the dish as well.
Our favorite item of the night. This is an easy one.
The duck was perfectly cooked, the skin crisp, the flesh fairly tender. The butternut squash puree added that little sweet-fruitiness complimenting the duck. The bok choy was still nice and crisp. The gochujang was too overpowering for the duck. In theory, it should work a la hoisin sauce; but the spice was a bit overpowering in this case.
The Missus enjoyed the dessert.
Overall, a fairly unique and fun meal, but with more misses than hits. We liked the staff, but really don't think we'll return.
Pierre Sang in Oberkampf
55 Rue Oberkampf
75011 Paris, France
The next morning we got up and did what was now our routine; coffee and croissants at the apartment. Then headed on out to do that Flanuer thing, exploring the area around Boulevard Beaumarchais. It's such fun just wandering and window shopping…..
We got to check out the trendy Merci at 111 Bd Beaumarchais.
Loaded with all those things you don't need…..
And there was a moment, just like what happened a few days earlier, where we were reminded…….
Of that "special one"…..
We stopped by Maison Plisson and took a look around.
And got some terrine for lunch. The cheese looked tempting, but I had another destination in mind.
Maison Plisson
93 Bd Beaumarchais
75003 Paris, France
Near Place des Vosges we came across this chocolate shop with some, well, unique designs.
Yes, those "shoes" are made of chocolate!
The name of the place is:
Joséphine Vannier – Chocolaterie d'Art
4 Rue du Pas de la Mule
75003 Paris, France
At Place des Vosges, we took a quick look at the courtyard of Le Pavillon de la Reine.
It was fun ducking in and out of places and shop with no objective in mind. We loved little scenes like this one.
We finally made our way to Rue Saint-Antoine, which becomes Rue de Rivoli and made two quick stops; one at Fromagerie Laurent Dubois.
Cheese heaven.
Fromagerie Laurent Dubois
97-99 Rue Saint-Antoine
75004 Paris, France
Heading back to the apartment, we picked up a baguette at Boulangerie Pezeril, which I posted on before, and had terrine, fromage de truffe, and baguette for lunch.
Before nap time kicked in>
I was really enjoying "Paris at our leisure" and hope you enjoyed this post!
Thanks for stopping by!
At first blush I found the broth to have mildly porky – savory tones but was on the salty side; though it was fairly fatty – rich and nicely coated my tongue. I really couldn't make out any garlic flavor, probably because the broth was too salty.
As much as I enjoy spiciness, I didn't care for the "Nagi sauce" in this bowl of ramen as it really heightened the saltiness and distracted from the flavor of the tonkotsu style broth.
These pieces were quite large; in fact Calvin and I could only finish one piece each and ended up taking the rest back to JeffP as a "consolation prize" since he couldn't make it. The batter was quite crunchy, almost edging on hard. The meat as on the chewy-dry side. It was covered in an overly sweet sauce. I don't think I'll order these again.
The chashu this time around looked to have an almost "red" tinge to it; but was perfectly fine. I had ordered the broth to be "heavy" in terms of richness which it definitely was. So very rich, but not greasy, in fact the texture reminded me of the 
The boiled egg was every bit as good as on the previous visit….good consistency displayed here.
The shredded beef was quite tasty. The broth had some nice spice, but was quite "flat" and one-dimensional in flavor. The glass noodles were too mushy. There was a rather greasy "mouth feel" to the dish and as a whole I felt it was quite mediocre.
So, the wrappers were on the tough and brittle side. The filling for the pork and chive was bland and chewy, though the pork and kimchi had the advantage of some good savory-fermented flavor and was definitely the better of the two.
to kick back and enjoy things. So, a visit to our favorite little spot on Rue Montorgueil, 
The wrapper was too thick and chewy, the filling tender but on the bland side. The black vinegar provided was really weak. These weren't very good.
The dough was too rubbery, though the pan fried portion was better. It was fairly yeasty in flavor and not overly sweet. The filling here was more tender and juicy, but still on the bland side, in need of a ton of the watery black vinegar.