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.