Our concept

Far from the tired trend of small plates, Au Trou Gascon offers a cuisine of sharing. Sarah Chougnet-Strudel brings her Michelin-starred techniques to the service of comforting dishes that draw inspiration from the legacy of bourgeois cuisine. Her modern and uninhibited interpretation embraces vegetables, spices, traveler’s condiments, and the power of sauces, all built around a sourcing that honors the South-West of France and the restaurant's rich history. Fish from Saint-Jean de Luz, duck from Gers, or Cochon Noir de Bigorre from short circuits sit alongside the beautiful seasonal vegetables and herbs from Île-de-France’s farmers and foragers. With such high-quality ingredients, the clarity of flavors is at the heart of a generous and harmonious cuisine, where fruits often play off savory dishes. What’s expressed on the plate is clear and direct, hitting the palate with perfect balance, revealing sincere thought behind each dish that simply invites us to indulge.