THE RESTAURANT — SICHUAN COOKING, PARIS 11THBa 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.
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.
Find us
BASHU, 14 rue Jean-Pierre Timbaud, 75011 Paris
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