Having read many good things about Pierre Sang Boyer, bolstered by the image that I had of the chef from watching him on the French Top Chef Season 2 (ah, my first months in Paris and watching TC2 was, ahem, “a way to improve my French”), F and I recently found ourselves queueing for dinner in his restaurant in Oberkampf. Not once, but twice, in as many months.

A no-reservation policy (unless party of 6 or more – used to be strictly none) was the main factor that put us off for a long time from dining here, but now that the early days buzz had calmed down somewhat, we found that by arriving a few minutes ahead of opening time got us our table without any problem. Just as well, given the winter weather is not particularly suited for long wait outside.

So here’s the concept of eating at PSB: He’s a champion of the ethics of locavore as well as sustainable fishing. He works with local producers and sources what’s fresh and available according to the market and the season. The menu therefore changes day-to-day, sometimes even within the service if something runs out. This simplifies thing (and cooking), and fret not, guests are enquired shortly after being seated if there are any food restrictions or allergies.

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