« We took to the place as soon as we crossed the threshold, where we were greeted warmly by the serving staff and chef Bertrand Guéneron, who took over Au Bascou last year after loyally serving Alain Senderens at the three-star Lucas Carton... Altogether a standout meal. I don't think even fans of Au Bascou's genial former owner, Jean-Guy Lousteau, will be disappointed by the restaurant's new incarnation. »

« The succulent cuisine of France's "deep southwest" is the specialty within this restaurant, where art objects and oil paintings celebrate the beauty of the region, and hanging clusters of pimentos add spice to the air.
This restaurant serves Basque food as good as it gets... »

« The interior of the unisex alone is worth the trip, do not miss it. We both liked this restaurant but were not unanimous about the dishes.
We had a great time, the service was fine and everyone was very friendly... »

Good Earthy Flavors From Basque Country
« I had eaten at Au Bascou before, but on my most recent visit, I left wondering where the place had been all my life.
It's all about earthy food, with intense flavors, prepared with ingredients that simply make you stand up and take notice. »

The-best-of-the-new-wave-bistros
« The arrival of chef Bertrand Guéneron, who was formerly at exalted Senderens and its earlier incarnation, Lucas Carton, has resurrected this bastion of the Basque country just north of the Centre Pompidou....
Guéneron has revamped the menu, bringing in some of his own new dishes - such as a chestnut soup, a lovely warm prawn and sliced fennel salad and veal flank braised with carrots and orange - while giving an elegant update to even the most traditional-sounding Basque classics...
Low key and relaxed, it's like taking a trip to the provinces. »