Au Bascou

Frommer's Review

The succulent cuisine of France's "deep southwest" is the specialty here, where art objects, paintings, and tones of ocher celebrate the beauty of the region, and hanging clusters of pimentos add spice to the air. For a ray of sunshine, try pipérade basquaise (a spicy omelet loaded with peppers and onions); pimentos stuffed with purée of codfish; and axoa of veal (shoulder of calf served with pimento-and-pepper-based green sauce). Also noteworthy is thick-sliced filet of cod served with essence of tomatoes.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.