the cuisine of Chef Renaud Marcille is rich in delectable flavors.
Game, Lièvre (hare) à la Royale, Oreillier de la Belle Aurore (game pie) and other classics are among the “must try” specialties that await you.
Or what about, veal Axoa, Basque blood sausage, cod with chorizo, piquillos peppers, crisp pork disc or vanilla millefeuille …
Plus of course market fresh daily specials like veal sweetbreads with spinach and artichoke, Dr. Parcé’s lobster & octopus, duck pastilla with spicy orange salad …
And specially for you this evening...
Our cuisine
ALL
Starters
Main dishes
Desserts
Specialties
Lunch menus 20 € to 26 €, à la carte or dinner from 40 €, beverages not included.
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.
The restaurant
Au Bascou can configure private rooms for business meals or special events.
Au Bascou is listed in prestigious guides including the le Guide Michelin,
Bottin Gourmand, Guide Lebey, Champénard, Gault & Millau and the Guide Pudlo.
Book your table
38 rue Réaumur - 75003 Paris
Métro Arts et Métiers (lines 3 and 11)
Tel. 01 42 72 69 25
We are open from Monday through Friday from 12:00 noon to 2:00 pm and from 7:30 pm to 10:00 pm
Lunch menus 20 € to 26 €, à la carte or dinner from 40 €, beverages not included.