Episode 361 - Jacques Varon and Max Lappe of Baso

On today's podcast Eric is joined by Jacques Varon and Max Lappe of Baso. The pair speak with Eric about how they both got into professional cooking, how they first began working with each other, their time in California working at Angler, coming to Houston to open their own restaurant, why they decided to go with a basque style of cooking at Baso, what basque cooking means, the philosophy behind basque style cooking, why limitations work better for Max's style, what Max has learned so far in his 4 months being in Texas, the challenges of sourcing, the feedback they've gotten from other culinary professionals, the ideas behind some of their dishes, goals for Baso, and much more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at [email protected]. Check out some of his latest articles at Culturemap.com: Houston's 10 Best Bartenders Offer Top-Shelf Service & Delicious Drinks Iconic Fulshear Barbecue Favorite Will Soon Shutter After 67 Years 'Hidden' Galleria-Area Sushi Restaurant Names New Chef to Evolve its Tasting Menu Houston's 14-Seat Agave Bar Reopens with New Drinks and French Fusion Menu Houston's New Pickleball-Themed Sports Bar Swings into Action this Week Ben Berg's 'Badass' New Steakhouse Opens in Houston with Serious Firepower