Zincou

At Zincou, the food philosophy centers on generosity, seasonality, and the joy of sharing. Chef Arthur approaches the menu with a commitment to constant evolution, refreshing offerings every three weeks to align with seasonal availability and to keep the experience dynamic for regular guests. This frequent rotation ensures that you're always tasting ingredients at their peak, sourced from local producers who share the restaurant's values of quality and sustainability.

The tapas format encourages exploration and conviviality. Signature dishes like the tataki de bœuf showcase Arthur's ability to execute classic preparations with precision—the beef is seared to perfection, maintaining a tender, rare center that melts on the tongue. The poulpe snacké (snacked octopus) demonstrates similar technical skill, achieving that elusive balance of crispy exterior and tender interior that defines expertly prepared octopus.

Beyond these standouts, the menu features carefully curated charcuterie and cheese boards that highlight exceptional French producers. These aren't afterthoughts but rather thoughtfully composed selections that pair beautifully with the wine program. The lunch service offers a more structured format with entrée/plat/dessert formulas, providing excellent value while maintaining the same commitment to quality ingredients and skillful preparation.

Vegetarian diners will find genuine options rather than token gestures—the seasonal focus means that vegetables are treated with the same respect and creativity as proteins. Each dish, whether centered on meat, seafood, or vegetables, reflects a cooking style that's refined without being fussy, flavorful without being heavy.

The portions are designed for sharing, encouraging a tapas-style progression where you can sample multiple preparations throughout the meal. This approach not only makes for a more social dining experience but also allows you to appreciate the breadth of Arthur's culinary vision across a single visit.