Sebestien Pourrat

Los Angeles

Sebastien Pourrat has called several cities home, spending ten years cooking in his own restaurant in the Marais District in Paris, followed by another decade in New York City at his highly lauded Cocotte. He has now traded coasts for Los Angeles to open Basqueria focused around Basque cuisine. 

Pourrat grew up on his grandparents farm in Basque country where they raised animals, grew vegetables, and even made their own wine and Armagnac. It was ‘A-Z’ farming, and they lived completely self-sufficiently. It is that concept of building a life around food that Pourrat intends to create at Basqueria, much like he did at Cocotte. 

Pourrat’s philosophy is simple: quality ingredients cooked consistently will sing on a plate accented with bold Basque flavors. “It is in my nature to work with authenticity and sincerity,” he shared. “My food is soul food. I want to connect with people in their hearts and in their bellies, not in their minds.