Renaud Marcille trained at the celebrated Ecole Ferrandi in Paris
before beginning his career at the restaurant Chez Laurent.
He then joined the restaurant at the Hôtel Meurice.
Chef Renaud Marcille then honed his skills for four years with Alain Senderens
before becoming head chef at Racines, where he gave free rein to histalent and creativity.
At Au Bascou, he proposes a continually renewed menu that emphasizes seasonal freshness.
The great majority of the ingredients come from small producers and master artisans,
while retaining the signature spirit of Chef Bertrand Guéneron, whom he succeeded.
Our seasonal bistronomy cuisine
is a refined combination of
tradition and contemporary.
Au Bascou can configure private rooms for business meals or special events.