A Basilou?
WELCOME TO THE BASILOU RESTAURANT
Basilou, much more than just an aperitif
A Périgord tradition
No, the chef’s name isn’t Basile!
But in Périgord, there is a well-established tradition: farms have always had a few rows of vines, just enough to produce a light wine for family consumption.
Often, this wine—especially the white—was far from rivaling a “premier cru.”
So, out of common sense and in order not to waste anything, we tried to enhance it: a little sugar, a few plants picked around the farm—walnut leaves, acacia, peach…
The result was an appetizer that was sometimes merely passable, but sometimes surprisingly excellent.
THE BIRTH OF BASILOU
It was based on this tradition that our family created Basilou twenty years ago.
A seemingly simple recipe—basil, white wine, and sugar—enriched with a secret technique, now protected by a registered trademark.
Its success has never wavered.
Basilou is best enjoyed chilled, as an aperitif or with a starter... although some people also like to enjoy it as a dessert.
Would you like to try some?
