Sunshine, surf culture and olive oil are only part of what inspired Le Coucou's chef Rose to open a French Basque restaurant in Los Angeles this summer.
In July, a bit of Basque French Country is set to land in downtown L.A. in the form of chicken long-stewed with Espelette pepper; green peppers stuffed with shallots, rice and cinnamon; and grilled duck breast with vine clippings and cherries. In a way, the European coastal region is, Daniel Rose says, a mirror image of Los Angeles, and he intends to showcase its similarities in flavor and culture when he opens Café Basque at the base of downtown’s Hoxton hotel.
Rose, born and raised in Illinois, set off to study in France 24 years ago and never really left. The chef with a passion for the classics and art history finished his studies in Paris, and wanting to remain in France, decided to pursue cooking, enrolling in the Institut Paul Bocuse. One example of this is Provençal cooking, between Marseilles and the Italian border, as it overlaps with Italian food — a cuisine readily available in L.A.
While Café Basque will share a few hallmarks of Spanish Basque cooking, including live-fire-kissed meats and a range of pintxos, The new restaurant will take over the entire ground floor of the Hoxton hotel, operating the lobby bar, the coffee shop and the sleek brass-accented restaurant space formerly inhabited by Sibling Rival. Boka Restaurant Group operates both the ground-floor restaurant space, as well as the rooftop, now home to Stephanie Izard’s.
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