Au Bascou

Hanging bunches of pimentos add a spicy aroma to this small Basque restaurant in the Third Arrondissement. In contrast with its unassuming exterior, the dining room is designed with ocher-hued walls, oil paintings, and objéts d’art from the southwestern region of the country. The bistro is popular with locals, but visitors are also welcome; in fact, chef Bertrand Guéneron, who previously worked with acclaimed chef Alain Senderens, often emerges from the kitchen to chat with the patrons. House specialties include the soupions (baby squid) sautéed with chorizo and the piperade (scrambled eggs with sweet and hot peppers, ham, and tomatoes).