Pinson

PINSON opened in 2019 as a place where the owners share a passion for cooking. The site and social feed show a connection to seasonality and produce from the restaurant garden. The menu notes some dishes contain allergens and that ingredient lists are non‑exhaustive, and prices are stated net in euros with taxes and service included. A warm, decomplicated setting offers a welcoming front‑of‑house presence. Maud Trouilloud runs front‑of‑house after several experiences in the luxury sector and joined Adrien to welcome guests in a relaxed atmosphere. Images and posts indicate a sunny terrace and a convivial, informal dining room. The kitchen offers contemporary Mediterranean cooking that is colorful, generous and geared toward sharing. The menu mixes mezzes, seafood, grilled items and composed plates and reflects Mediterranean flavor profiles. Adrien Trouilloud earned a Michelin star in 2014 at Rech (Alain Ducasse) and later led the kitchens at the one‑star Maison Lasserre in Paris. Specialties include baba ganoush; labneh with olives and sumac; raw marinated scallops with clementines; seared calamari with persillade and tzatzíki; crispy pork shoulder to share; and grilled octopus on the plancha.