Eat well?
WELCOME TO THE BASILOU RESTAURANT
Taste, a simple matter of culture
- By respecting the concept of nutritional balance with dishes that provide a source of protein (animal or vegetable), a portion of starchy foods, and a portion of vegetables (cooked or raw).
- By prioritizing craftsmanship over the ostentatious luxury of certain products (we prefer to serve Soubise purée with caramelized onions rather than steamed potatoes with a spoonful of caviar).
- Through constant concern for the environment: knowing all our meat suppliers and their practices in terms of animal welfare, favoring organic products, eliminating products with packaging as much as possible, and carefully sorting all our waste.
- By taking care to promote a harmonious working environment with staff: kindness and respect, continuous working hours rather than split shifts, adherence to working hours (35 hours), payment of overtime, investment in training.
- Next, we seek to create “happy marriages”: in our view, a successful dish is one that strikes a balance between familiar flavors that complement each other and a hint of the unusual that invites us to question what we are eating…
- We seek out local and organic products without making it a religion or a populist argument. The vast world offers us a range of flavors unknown in our region (from coffee to chocolate, pepper to banana, maple to vanilla…), which we, for our part, could not do without.
We define “eating well”
- Through the taste quality of what is served: it should be delicious, visually appealing, pleasant in texture, and creative enough to offer a fresh perspective on familiar products, but not to the point of becoming eccentric.
- By preparing all our dishes in our kitchen using fresh, high-quality, seasonal produce, with a focus on local sourcing (which we define as “short supply chains,” directly from the producer where possible), without sacrificing the exotic flavors that enhance our dishes.
- Through our desire to integrate our purchases into the local economy (we do almost all of our shopping on foot in Périgueux. We do not “negotiate” prices; we simply buy what we can resell to our customers, taking into account the supplier’s price).
Simple values
- Our cuisine is creative, without any pretensions. Our menu is deliberately very short. You will feel at home with us, without having to choose from a thousand dishes.
- We cook the way we like to live, with plenty of bias, but also with curiosity, boldness, and generosity.
- The guiding principle is the search for flavor. Our fundamental belief is that a product is enhanced by transforming it slowly, at low temperatures.
We define “eating well”
- Through the taste quality of what is served: it should be delicious, visually appealing, pleasant in texture, and creative enough to offer a fresh perspective on familiar products, but not to the point of becoming eccentric.
- By preparing all our dishes in our kitchen using fresh, high-quality, seasonal produce, with a focus on local sourcing (which we define as “short supply chains,” directly from the producer where possible), without sacrificing the exotic flavors that enhance our dishes.
- Through our desire to integrate our purchases into the local economy (we do almost all of our shopping on foot in Périgueux. We do not “negotiate” prices; we simply buy what we can resell to our customers, taking into account the supplier’s price).
- By respecting the concept of nutritional balance with dishes that provide a source of protein (animal or vegetable), a portion of starchy foods, and a portion of vegetables (cooked or raw).
- By prioritizing craftsmanship over the ostentatious luxury of certain products (we prefer to serve Soubise purée with caramelized onions rather than steamed potatoes with a spoonful of caviar).
- Through constant concern for the environment: knowing all our meat suppliers and their practices in terms of animal welfare, favoring organic products, eliminating products with packaging as much as possible, and carefully sorting all our waste.
- By taking care to promote a harmonious working environment with staff: kindness and respect, continuous working hours rather than split shifts, adherence to working hours (35 hours), payment of overtime, investment in training.
Simple values
- Our cuisine is creative, without any pretensions. Our menu is deliberately very short. You will feel at home with us, without having to choose from a thousand dishes.
- We cook the way we like to live, with plenty of bias, but also with curiosity, boldness, and generosity.
- The guiding principle is the search for flavor. Our fundamental belief is that a product is enhanced by transforming it slowly, at low temperatures.
- Next, we seek to create “happy marriages”: in our view, a successful dish is one that strikes a balance between familiar flavors that complement each other and a hint of the unusual that invites us to question what we are eating…
- We seek out local and organic products without making it a religion or a populist argument. The vast world offers us a range of flavors unknown in our region (from coffee to chocolate, pepper to banana, maple to vanilla…), which we, for our part, could not do without.