Le Châteaubriand

"Basque chef Iñaki Aizpitarte attracts an international clientele of food lovers with his unadulterated French bistro in this institution that wholeheartedly embraces the bistronomy movement, of which he was one of the initiators. The place has retained its original interior decor, the likes of which you would have come across in the 1930s, which it juxtaposes with a neo-retro mix of zinc, slate, high ceilings and narrow tables. Their winning formula is a single set menu with original marriages of flavours. Ingredients and wines are carefully selected from independent producers. Reservations are essential." - Michelin Inspector

The Ultimate Paris Travel Guide, As Curated By Vogue Editors | Vogue

"Its unassuming, stripped‑down interior makes Le Chateaubriand feel hip rather than pretentious; the food is fresh, seasonal, inventive, and the dining experience included playful, surprising dishes — one final course even demanded to be eaten whole for the full adventure." - Elise Taylor

Paris Restaurant Le Chateaubriand Chef Is Cooking an Austin Dinner | Eater Austin

"Lauded Basque chef Iñaki Aizpitarte, who heads a Paris restaurant, will travel to Austin to co-cook a kick-off dinner with a local chef on Friday, May 13; the prix-fixe runs 6–8 p.m., costs $75, and offers optional wine pairings from participating wineries." - Nadia Chaudhury

"The dining room might not look like all that much, but this is one of those restaurants that changes how people think about food. Chef Inaki Aizpitarte, a pioneer in Paris’s neo-bistro scene, deconstructs traditional French dishes and reassembles them in wildly inventive, globally influenced ways. Despite the kitchen fireworks, it never feels pretentious here, which is probably why locals and tourists alike line up out the door to get a table (reservations are available only for the first seating)."

"The dining room might not look like all that much, but this is one of those restaurants that changes how people think about food. Chef Inaki Aizpitarte, a pioneer in Paris’s neo-bistro scene, deconstructs traditional French dishes and reassembles them in wildly inventive, globally influenced ways. Despite the kitchen fireworks, it never feels pretentious here, which is probably why locals and tourists alike line up out the door to get a table (reservations are available only for the first seating)."