Pierre Sang on Gambey

Pierre-Sang Boyer's cuisine is a deeply personal expression of his dual heritage, seamlessly weaving together French gastronomic technique with Korean flavors and cooking methods. As a finalist on Top Chef, Boyer has the technical skills to execute at the highest level, but what distinguishes his cooking is the emotional authenticity—these aren't fusion dishes created for novelty, but rather honest expressions of his cultural identity.

The menu structure reflects Boyer's "freestyle" philosophy, changing regularly based on seasonal availability and the chef's inspiration. Rather than offering a static selection of signature dishes, he prefers to work spontaneously with the best ingredients available, allowing the products themselves to guide his creativity. This approach means the menu is in constant evolution, though certain elements—like his reinterpreted bibimbap—appear regularly as touchstones of his style.

What you can expect is cooking that honors both traditions without compromising either. French technique provides the foundation: precise cooking temperatures, classical sauce work, refined plating. Korean elements appear in the seasoning, the use of fermented ingredients, the balance of flavors. You might encounter gochujang (Korean chili paste) used with the same finesse as a French chef would employ a beurre blanc, or kimchi incorporated into a dish with the care typically reserved for a classic French garnish.

The ingredient quality is exceptional, with Boyer sourcing premium products and treating them with respect. Vegetables are cooked to preserve their essential character while adding layers of flavor. Proteins are handled with precision—whether it's a perfectly seared piece of fish or a tender cut of meat. The portions are generous without being overwhelming, each course substantial enough to satisfy while leaving room for the next discovery.

The interactive element of the dining experience adds another dimension to the food. Dishes arrive without description, challenging you to identify the components through taste and observation alone. This isn't a gimmick but rather an invitation to engage more deeply with what you're eating, to pay attention to flavors and textures you might otherwise overlook. After you've made your guesses, the kitchen reveals the ingredients and techniques, often sparking conversations about cooking methods, flavor combinations, and culinary traditions.

The wine pairings are thoughtfully curated, with the 130-reference list offering plenty of options by the glass. The selection includes natural and organic wines that complement the food's complexity without overwhelming it. The staff can guide you toward pairings that enhance specific dishes, whether you prefer classic French wines or more adventurous natural selections.

For those with dietary restrictions, the kitchen adapts dishes to accommodate allergies and preferences with advance notice. Vegetarian options are available, and the kitchen's flexibility means they can work around most requirements while maintaining the integrity of the tasting menu experience.