Once upon a time Rémy, Vivien, Louis and Damien, four lobster lovers looking for places to taste their favorite crustacean at affordable prices.
These restaurants, they found them, but thousands of miles from France: Boston, New York or Canada.
Wanting to share their passion, they decided to partner to create the first restaurant of its kind in Paris: Les Pinces.
At Les Pinces, the philosophy is very simple, to make discover the lobster to the greatest number in the respect of product quality: fresh lobster, tailor-made bread, French fries and sauce, all in a convivial atmosphere.
And because they also love red meat, Les Pinces also offer a delicious rib of beef. Lucky, it goes very well with lobster.
Il était une fois Rémy, Vivien, Louis et Damien, quatre amoureux du homard à la recherche de lieux pour déguster leur crustacé favori à prix abordable.
Ces restaurants, ils les ont trouvés, mais à des milliers de kilomètres de la France : à Boston, à New York ou au Canada.
Voulant faire partager leur passion, ils décident de s’associer pour créer le premier restaurant du genre à Paris : Les Pinces.
Chez Les Pinces, la philosophie est très simple, faire découvrir le homard au plus grand nombre dans le respect de la qualité produit : homard frais, pain sur-mesure, frites et sauce maison, le tout dans une ambiance conviviale.
Et parce qu'ils aiment aussi la viande rouge, Les Pinces proposent également une délicieuse côte de boeuf. Coup de chance, ça se marie très bien avec le homard.
Do your lobsters come out of where?
It depends on the days ! Mainly from Canada but also from the United States and Brittany. The objective number 1 is that it is fresh, that it is good and that it can be offered to you at an affordable price.
If your lobsters are fresh, why do not you see everywhere in the restaurant going for a walk?
Lobsters sleep in a basement pool, you can see them through the porthole on the stairs. Avoid going to wake them up ... An angry lobster, it pinches!
Are your lobsters wild lobsters or farmed lobsters?
We could tell you that we buy them wild because it tastes better but the real answer is that a farmed lobster does not exist! We will meet you in the restroom of the restaurant, you will know why ...
If it's real homemade fries, why are they all the same size ?!
Do not tell our cooks that the fries are industrial with the number of potatoes they cut every day, you will offend them! The fries are cut by hand but with a big cut-fries of compet: less light bulb in kitchen, more pleasure on the plate ...
A friend advised me this restaurant but I do not like lobster or beef, you have something else?
One thing is certain, your friends know you well. Ask our waiters, there are other restaurants in the swamp.
Say, you are all incredibly beautiful in this restaurant, how is it done?
Oh, how cute ... Drop, compliments will not suffice for free lobsters, sorry. Well, after that, it can work for a rabe of fries ...
Wow, you say lobster for all, but it remains expensive !!!!
Unfortunately the raw material is expensive so we try to make it to the lowest without having to close the restaurant!
Can I have the waitress / server number?
100% of the winners tried their luck ...