Signature by Pierre Sang, Paris, 12/2/17

exterior
exterior

Signature by Pierre Sang is a tiny dining room in the back of a large front room kitchen that has been in business for about a month.  It is only about 4 tables that all receive a surprise tasting menu designed by the chef, consisting of snacks, 2 appetizers, fish, main course, cheese and dessert. The cozy room is beautifully appointed with one of the walls being lighted wine storage racks – what better backdrop?  Another wall is copper with a large service area and another is stone.  There is a large skylight that would add natural light if you were there in the daytime.   This is the third of Chef Sang’s restaurants in the area but this is to be his high-end one.  All have a similarity though, in the surprise factor of the menu.  In fact they like to present the food with no explanation and then come back to see what you thought it was – just like his other place (Restaurant Pierre Sang Boyer) that Frankie visited on 12/5/15.  There is a great wine list and helpful staff to navigate it with you as well as attending to your every need.  

wine rack wall
wine rack wall
wine rack wall
wine rack wall
interior
interior
table set up
table set up
Frankie checked out the table flower
Frankie checked out the table flower

 

The snacks were all quite good.  They included a fried fish ball of John Dory and Hake with tarragon, a piece of fried Nori (seaweed) with housemade mayo and smoked Korean beef sirloin on a rice chip.  A crusty bread and butter were also served.  The bread had a wonderful crust and a nice doughy interior.

snacks
snacks
closer
closer
bread
bread
butter
butter
Frankie was fascinated with the movable service table
Frankie was fascinated with the movable service table

 

The first appetizer was scallops with apple, jelly of celery and apple and olive oil.  It was accented with Borage leaves and a Bergamot sorbet with pink pepper.  The pepper made the sorbet a bit hot which was a nice twist and the other ingredient’s flavors were all nicely strong.  It was best when eaten all together.

scallop
scallop with apple and celery with Bergamot sorbet
closer
closer
wine
wine
wine
wine
Chef Pierre Sang and Frankie
Chef Pierre Sang and Frankie

 

The next appetizer was lobster in a lobster and pumpkin and lobster bisque with brussels sprout leaves, finger lime and a fried slice of lotus fruit.  The pieces of claw and tail meat were perfectly cooked and blended well with the rich pumpkin that had a slight seasoning of vanilla.  A heavenly dish.

pumpkin
pumpkin and lobster bisque
closer
closer
Frankie liked the candle reflections
Frankie liked the candle reflections

 

John Dory was plated with Béarnaise sauce.  Interestingly the fish was at room temperature and covered with Japanese white mushroom cap slices then drizzled with olive oil and topped with nuts.  A bit of purple shiso finished it off.  With the moderate temperature the flavors almost seemed more intense.  The fish was cooked to perfection, remaining moist and lovely.  It was another outstanding plate.

mushroom and bearnaise
John Dory with Béarnaise sauce and mushroom
closer
closer
detail
detail
Frankie finished off the Bearnaise
Frankie finished off the Béarnaise

 

Backstrap venison fillet that had been marinated in cinnamon was served with popcorn and black cocoa sauce mixed with meat juice.  Completing the plate were salsify and Swiss chard.  The venison was amazing, maybe the best I’ve had.  Not a bit of dryness and very tender, it was cooked nicely rare and was great with the sauce and other ingredients.

venison
presentation of venison
venison
Backstrap venison with sauce, salsify and Swiss chard
closer
closer
Jean Baptiste and Frankie
Wonderful waiter Jean Baptiste and Frankie

 

An extra course was a slice of wagyu beef rib steak from Spain.  It was served on lentils with kimchi alongside a dab of chef’s special sauce containing peanut and sesame.  A great combination of flavors.  The kimchi was a fun and different addition that really worked well with the dish.

beef
Spanish wagyu beef with lentils and kimchi
closer
closer
Frankie napped on the hand towels
Frankie napped on the hand towels

 

The cheese course was a cow’s milk soft gouda cheese with truffles.  It was adorned with dried apricot jelly, pepper and towncress leaves.  The truffle taste was really there and the cheese worked great with the apricot flavor.  A nice course.

cheese
gouda cheese with truffles
from the side
from the side
closer
closer
other side
other side
Frankie checked out the bathroom decorations
Frankie checked out the bathroom decorations

 

A white wine poached pear was served with almond cake and pear sorbet.  The pears were sourced from South America and tender, sweet and wonderful.  A chocolate and cream chip provided a bit of textural contrast but so did the amazing almond cake.  I could have eaten a whole one of these cakes.  Another genius combination of flavors for a splendid finish of a spectacular meal.

dessert
wine poached pear with almond cake and pear sorbet
closer
closer
another angle
another angle
Chef Sang and Chef Sung dae Lee
Chef Sang and Chef Sung dae Lee
peek in the kitchen
peek in the kitchen
Chef Sang and Sommelier Jean with Frankie
Chef Pierre Sang and Sommelier Jean with Frankie

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