OUR HOUSE — 巴蜀Ba and Shu, two lands, one table
Bashu takes its name from the two ancient lands where Sichuan cooking was born: Ba, the mountains and the river, Shu, the fertile plain. Our kitchen opens onto the dining room and works in the wok, over a fierce flame, thirty seconds a dish. The erjingtiao chillies come from Pixian, where the broad-bean paste ferments for three years, and the red peppercorns are carried back from Hanyuan every autumn.
Nothing is toned down for Paris, but everything is measured: mala does not burn, it wakes you up. Twenty-eight seats, the dishes land in the middle of the table, and everyone shares.
The chilli gives the heat, the peppercorn gives the light.
Straight from the wok
Ten dishes from the Sichuan repertoire, cooked fresh every day and rated from one to five chillies. The level is set at your table — except for the boiled fish.
Chilli boiled fish
Kung Pao chicken
Dan Dan noodles
The couple’s beef
Twice-cooked pork
Dry-fried green beans
Zhong dumplings
Mouth-watering chicken
Iced bingfen
Our set menus
Wok lunch
19,50€
One signature dish, one side and a jasmine tea. Tuesday to Friday, lunch service only.
BookBashu menu
46,00€
Six dishes to share between two, from dan dan to bingfen, at the chilli level you pick at the table.
BookBig table
Sur devis
From eight guests, menu agreed together a week ahead, including two mild dishes for children.
Contact us
Inside the room
The dining room
Twenty-eight seats, raw wood tables and stools, and the sound of the wok travelling across the room.
Book your table
Reservation
Book your table
Pick your date, then the time, and we’ll prepare the room around your pace.
- Date
- Time
- Contact
What people say
The mala is perfectly measured: it stings, it numbs, and yet you finish the plate. The mapo tofu alone is worth the trip.
We asked for level five on the boiled fish. They looked at us and smiled — they were right to smile.
At last a Sichuan address in Paris that does not sweeten its sauces. The Zhong dumplings taste exactly like Chengdu.
Quick service, a loud and cheerful room, a very reasonable bill. We are going back next week with the whole team.
Frequently asked questions
Every dish carries a one-to-five chilli scale. Below three the chilli is present without burning; above it, order rice. We adjust the level on request, except for the boiled fish, which only exists at five.
No: it gently numbs the lips and tongue — that is the “ma” in mala. The feeling lasts a minute, it makes the chilli easier to take and the dish more fragrant.
Yes: dry-fried beans without pork, a meat-free mapo tofu, garlic aubergines and bingfen for dessert. Tell us when you book — the broad-bean paste stays the same.
The room seats twenty-eight. In the evening and at weekends, booking online is strongly advised; at lunchtime there is nearly always a seat left at the counter.
From eight guests, with a menu agreed together a week in advance. Write to us from the contact page with the date and the number of guests.
Bank cards and cash. Luncheon vouchers are accepted at lunchtime, within the legal limit. We do not take cheques.
FIND US
Practical information
Métro Parmentier or Couronnes, a five-minute walk. The room seats twenty-eight — in the evening, booking is the safer bet.
- Address
- 14 rue Jean-Pierre Timbaud, 75011 Paris
- Opening hours
- Tuesday – Sunday 12:00 – 14:30 · 19:00 – 22:45 Closed on Monday
- Get in touch
- +33 1 43 57 62 08bonjour@bashu-paris.fr
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