Signature dish
Razor clams, persillade and chorizo
The land-and-sea starter that sums up Gabin's cooking: shellfish, garlic and parsley butter, and the gentle heat of grilled chorizo.
Sea and land on the same plate
Razor clams (couteaux) are long, slender shellfish with fine, slightly sweet flesh. Gabin prepares them with a persillade, the classic French mix of garlic and parsley, and lifts them with chorizo.
Pairing sea and land is the signature of Les Coltineurs. Le Parisien featured the dish in its story on surf & turf cooking, and Marie Claire listed it among the house's indulgent dishes to share.
Share it over an aperitif with a glass of Loire white, or as a starter before the veal sweetbreads.
On the menu right now
- Couteaux persillade et chorizo12