BasqueriaYou should view all of the investment opportunities on our website as risky and illiquid, and only consider investing if you can afford to lose your entire investment.
Built around a strong identity inspired by the sea, sun and surf culture, Basqueria combines elements of Basque and American cultures to create familiar dishes with a unique twist, appealing to American customer’s expertise and eagerness to try new variations of beloved staples.
Key offerings include burnt basque cheesecake, « old cow » rib-eye, Basque taco, seasoning salt, and wood-fire cooking techniques applied to popular American dishes. Tapas, charcuterie board, wood fire cooking, organic and local ingredients are the stars.
About The Founder
In some ways, Sebastien’s own story is the inspiration for Basqueria. Sebastien grew up on a farm in the Basque Country in the Southwest of France, where the outdoors are everything and the best cooking happens when you are Mother Nature’s sous chef.
Though food had always been an integral part of his life, he is not a chef by trade, and instead developed his culinary style (to rave reviews) at Cocotte restaurant in Soho Manhattan, where four simple principles emerged: top-tier ingredients, bold tastes, consistency, and warm hospitality.
But Basqueria was always the dream. Sebastien longed for the lifestyle shared by California and his home, and he knew that he could bring that perfect union to life in a brand that touched people’s lives wherever there was food. So he moved to California to do precisely that. And also… the weather.
He first introduced Basqueria through a chef’s residency in San Francisco at the Michelin-Star restaurant “Lord Stanley” and through private dinners in LA & Malibu. And as time went on, he realized more and more that what he had on his hands was an idea even better than his cooking. Which, if you’ve ever tasted it, is fairly spectacular.
Founder of acclaimed NYC restaurant Cocotte for ten years
Ranked amongst the 10 best French restaurants in NY
Top 50 TripAdvisor worldwide
30 seats >$1.5mm/y. 20% ebitda
Endorsed by Eric Ripert from Le Bernardin
Expansion into Petite Cocotte, Trademark Burger
Chef Residency at Turntable at Lord Stanley, a Michelin star restaurant in San Francisco.
Basqueria is a food brand. It is a functionally integrated ecosystem based on 3 categories:
Basqueria’s Flagship restaurant and grocery market in Malibu, CA - opening Q1 2024
In countless discussions with Malibu locals, we've discovered a pressing desire for a community-focused restaurant. Nobu, although exceptional, has lost its luster, and residents are eager to embrace a new favorite destination. The Cross Creek Ranch development, set to launch in 2024 at Malibu's core, presents an incredible opportunity to position us next to innovative ventures like Kith and Jenni Kayne.
The pandemic has profoundly altered Malibu's character, with people now choosing to reside there year-round rather than treating it as a seasonal retreat. Malibu has transformed into a community akin to the Hamptons, where a robust and affluent population seeks genuine connection to nourishing food.
Introducing a grocery market and wine store to the Malibu community would not only provide access to specialty products unavailable elsewhere but also create a vibrant social gathering spot for locals to enjoy.
Kiosk at Westfield Century City - opening Q3 2023
Westfield Century City serves as the shopping and entertainment hub of Los Angeles, attracting over 16 million visitors annually. Nestled near Beverly Hills, this location offers an unrivaled opportunity for establishing a lifestyle brand.
Our envisioned Basqueria surf shack-style kiosk, complete with outdoor seating, promises excellent exposure for our star product, the burnt Basque cheesecake. Paired with tapas and fast-casual sandwiches, this kiosk is set to become the launching pad for our first physical location dedicated to the burnt Basque cheesecake.
Burnt Basque Cheesecake and Espelette Seasoning Salt. Already sold at multiple locations. Already loved and acclaimed. At present, the Espelette salt and the Burnt Basque cheesecake are the initial offerings undergoing a beta test.
The Burnt Basque cheesecake, hailed as the trendiest item in the US in 2021 by both the NYTimes and the LATimes, has experienced tremendous success thus far. Available exclusively through direct messages or texts, the cheesecake has garnered praise from various individuals, including an LATimes and Eater contributor, who claim it to be the best they've ever tasted. With its excellent quality even when frozen, the cheesecake holds immense potential for a national market, both online and in brick-and-mortar establishments.
The Espelette salt beta test has surpassed expectations, garnering widespread acclaim. The enthusiastic feedback from various sale locations—particularly from the establishment owners themselves—indicates a promising future. Numerous inquiries are in progress, spanning from brick-and-mortar to online shops.
Basqueria’s existing and upcoming consumer packaged goods (CPGs) are intended to become household staples, outperforming any competition in the market.
Private dinners, catering, pop-ups, and partnerships are integral aspects of Los Angeles living.
Our wood-fire cooking experience has been met with universal praise from both hosts and guests. With each dinner, new customers emerge and word-of-mouth inquiries increase, showcasing the market's receptiveness to these engaging culinary events. Brand partnerships further demonstrate the immense potential and appeal of such entertaining dinners in the vibrant LA scene.
Flagship Location Opening in Malibu, Spring 2024
Westfield Kiosk opening in Century City, Fall 2023
Espelette Salt distributed through grocery markets: The Cheese Store of Beverly Hills, The Canyon Grocer in Santa Monica, Thorne Family Farm in Malibu + DTC
Burnt Basque Cheesecake sold through exclusive drops via DM as we select retails partners
Private dinners in LA for celebrities, founders/ceo, NBA players
Brands partnerships with SweetGreen, Tod’s, Chateau Haut Brion
Early investors include:
Frederic Cumenal - ex CEO Tiffany & Co
Antoine Rémy - ex CFO Danone US
All investors will have access to a dedicated priority reservation number for reservations at Basqueria once open*, and will receive invitations to our opening events including Friends & Family services.
Additionally, investors at the following levels will receive additional perks:
$100k: Basqueria gift basket shipped to you
$200k: VIP dinner for 4 at Basqueria once open
$500k: Private event catered by Basqueria
*Priority doesn't mean guaranteed, but we will do our best to accommodate our investors.
Basqueria is a way of life.
And that way of life is a love story between Basque country and southern California. While they may be thousands of miles apart, Basque and SoCal share a sense of identity. A way of being. Sun. Sea. Surf. Living and eating outdoors. A strong Hispanic influence—Spain for Basque, Mexico for California. Sustainability—the sense that Mother Nature doesn’t just exist, but is our friend. Even more importantly, the idea that she is her own chef. Good ingredients, simply prepared and eaten right where they are grown. Basqueria was born from this union, this “way to be”.
In the hospitality space, it manifests in restaurants (flagship in Malibu) food court kiosks, and dedicated grocery stores. A range of wholesale and direct-to it-consumer packaged goods will stretch from Basqueria’s signature Burnt Cheesecake to Espelette Salt. And catering, private dinners, pop-ups, partnerships, and merch bring Basqueria to life experientially. It’s a holistic approach to food—at every touchpoint taking that love affair between Basque and SoCal and letting people be part of it. Because that’s what Basqueria really is. A relationship with the land. A theology of food. A way to be.
is a French businessman and was the chairman and CEO of Tiffany & Co, President-CEO of Moët & Chandon, and CEO of Chandon.
MBA, 25 years of experience. He was formerly CFO of Danone North America. Currently CFO of Arianee - specialized in NFTs for real-world use cases and consumer engagement.
Mimi Brown has a background in fashion pr and marketing, spending 10+ years in New York City and now runs her own interior and event design business based in Los Angeles. Her work has been featured in publications such as Vogue, Architectural Digest, Goop and Vanity Fair.
Hybrid design studio shaping modern brands with art, design, and motion.
Marmol Radziner is one of the most famous Los Angeles-based architecture, creating a wide range of design. Interior Design inducted them into the magazine’s Hall of Fame in 2009 and Architectural Digest named Marmol Radziner one of its AD100 in 2010, 2012, 2014 and 2016.
Use of Proceeds
To view further details on the offering, please click on the attachments in the "Documents" section at right. The "Overview Deck" will provide you with in-depth insights into the offering and its various components. We encourage potential investors to reach out to Sebastien for further questions and inquiries on the investment opportunity and any other pertinent information you may require; his contact information is included in the "Connect" section below.
View our offering documents
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Placeholder Outings Guides | New York’s Most Ambitious Cozy Restaurants | Jay Cheshes, Story + Rain
Antica Pesa Williamsburg Opens, Marco Polo Ristorante Reopens and More | Florence Fabricant, The New York Times
Leaf Bar and Lounge Joins the Asian Rush in Flushing | Florence Fabricant, The New York Times
Trademark Burger | Daily Globe
Risks & Disclosures
1. Limited liquidity: Investments in private placements may have limited or no liquidity, meaning it can be challenging to sell or transfer your investment easily.
2. High risk: Private placements are generally considered high-risk investments. They often involve early-stage or unproven companies, which can carry a higher risk of failure or financial loss.
3. Lack of information transparency: Compared to publicly traded securities, private placements may have less publicly available information, making it harder to evaluate the investment and the company's financial health.
4. Dilution of ownership: If the company raises additional funds in the future, your ownership percentage may be diluted.
5. Regulatory risks: Private placements are subject to securities regulations, but they may have limited oversight compared to publicly traded securities. It's important to ensure that the offering complies with applicable regulations and that the company has met its regulatory obligations.
6. Limited disclosure: Private placements may not have the same level of financial reporting and disclosure requirements as publicly traded companies, which can limit the information available to investors.
7. Business and market risk: The hospitality industry is highly competitive and subject to rapid changes in consumer preferences, economic conditions, and market trends.
8. Operational Risk: Management and execution, capital intensive nature, and regulatory and compliance risks are all associated with hospitality investments.
9. Return of Funds: In the event that the Minimum Raise is not met within the specified timeframe, all funds invested by the investors will be promptly returned.
10. Investor Obligations: As an investor, it is important to consider the possibility that the offering may not reach the Minimum Raise. By participating in the offering, you acknowledge that if the Minimum Raise is not met, you will receive a full return of your investment. However, please note that any costs or fees associated with the investment, such as transaction fees or legal fees, may not be refundable.
11. The contingency date on this offering is December 15, 2023.
12. The Qualified Third Party of the Offering is North Capital Private Securities Corporation.