Skip Main Navigation

Pinxo

Pinxo
At the home of Alain Dutournier, friends and neighbors joke and elbow each other over steaming plates of pork, heaping platters of squid and other specialties from the chef’s beloved region of Aquitaine.

 

At his restaurant Pinxo, diners do the same thing. Taken from the Basque slang “pinxer” – “to snatch” or “pinch” from someone’s dish -- Pinxo offers small plates that encourage sharing, tasting, and conversation.

 

“Sharing is about conviviality,” says Pinxo’s chef manager Fabrice Dubos. “When you share your food, it’s welcoming, friendly.”

 

Pinxo’s unique land-to-sea cuisine boasts of the bounty that lies between the mountains of southwest France and the waters of the Atlantic Ocean. Earthy-rich tartines of foie gras are paired to briny Arcachon oysters suspended in a seawater gelée.
Tender baby squid encase a succulent hash of pigs foot and mushrooms. And giant prawns married with fresh spring vegetables are bathed in an herbal jus of lemon balm and coriander.

 

Dishes like boudin of Gascony pork head or warm mushroom pate express the very essence of their ingredients, a signature technique that won Chef Dutournier two Michelin stars. Cut-to-order carpaccio and a tartare enriched with foie gras showcase the grassy profile of Aquitaine’s prized beef.

 

“We want to highlight all the flavors and ingredients of Aquitaine,” says chef Dubos. “That is what we want people to remember. That, and the sharing.”

 

 

Renaissance Paris Vendome Hotel
4, Rue du Mont Thabor
Paris, 75001 France