Le Pincemin

Chef Xavier Pincemin's cuisine represents contemporary French gastronomy firmly anchored in classical tradition. His approach emphasizes seasonal ingredients sourced from quality producers, transformed through precise technique and presented with artistic flair. The focused menu structure—four starters, three main courses, and three desserts—allows the chef to maintain exceptional quality across every dish while adapting to seasonal availability.

Signature preparations demonstrate Pincemin's technical mastery and creative vision. The smoked eel showcases his ability to work with challenging ingredients, while the Breton foie gras represents his commitment to sourcing premium French products. The saint-pierre cooked in mother-of-pearl with shellfish marinière exemplifies his sophisticated approach to seafood, combining delicate cooking methods with complex flavor building. The Cantal pork highlights his respect for regional French ingredients and traditional preparations.

The veal fillet with artichoke poivrade and veal jus stands as a signature dish, demonstrating classical French technique applied to exceptional ingredients. Each element receives careful attention—the veal cooked to perfect tenderness, the artichoke prepared to highlight its natural flavors, and the jus providing depth and richness that ties the dish together.

Pincemin's experience on Top Chef 2016, where he claimed victory, honed his ability to work under pressure while maintaining creativity and precision. This background translates into cuisine that balances technical excellence with accessibility, creating dishes that satisfy both culinary professionals and enthusiastic diners. His cooking style respects French gastronomic heritage while incorporating contemporary presentations and flavor combinations.

The restaurant's wine program, featuring diverse selections available by the glass, complements the cuisine's sophistication. This approach allows diners to explore different pairings throughout their meal, enhancing the tasting experience without committing to full bottles. The kitchen also accommodates takeout orders and offers Click&Collect service, extending access to Pincemin's cuisine beyond the dining room experience.