Menu – Restaurant card
Served Monday through Thursday for lunch and dinner, and Friday for lunch.
The menu changes early in the morning, depending on the day's catch and the chef's inspiration.
Monday, February 2, 2026 .................................................
- Black pudding tart with chestnuts and caramelized onions
- Pork tenderloin with two apples
- Chocolate brownie
One appetizer and one main course, or one main course and one dessert: 16 €
Appetizer, main course, and dessert : 18,50 €
Menu served from Thursday evening to Saturday evening
The menu changes at full moon
Current menu, served until February 28, 2026
Starters .................................................
- Cream of cauliflower soup with mountain blue cheese
- Vitello tonnato, traditional Piedmont recipe
- Rice flakes with foie gras and truffle
Main courses .................................................
- Stuffed cabbage rolls
- Confit pork cheek, carbonade style
- Pot-au-feu veal shank
- Provençal tempeh
Cheese & desserts .................................................
- Cheese platter from Ferme Périgourdine
- Cadours chocolate cake, persimmon ice cream
- Eggs in snow, caramel cake
- Chestnut ice cream, green sauce
Full Basilou menu — 3 courses : 37 €
For modest appetites Starter +
main course or main course + dessert : 30 €