Chilo à Barus is more than a good address, it’s a house that has evolved with the times, keeping the solid foundations of family know-how, both in terms of the hotel and the restaurant. A creative cuisine with local products sublimated with mischief.
– France Blue Bearn Bigorre
Each dish first attracts our curiosity before our taste buds do not regret it.
Arnaud Chilo is now in the kitchen alongside his father Pierre, he is the youngest of the family. A carpenter training that went wrong, after 7 years in New Zealand here he is back home. He brings his touch to the house’s historic dishes such as squid (sautéed with homemade XO condiments, crispy bacon and lemongrass foam) with the approval of his father. Inventiveness runs in the family.
Marina Chilo carries the spirit of the Chilo family well. Within this magnificent house, change is like a caress. On the reception side at the restaurant and at the hotel, like her mother, she knows the family cuisine like the back of her hand. The menu and the menu will change in a few days as with each new season.
Chilo is at Gault & Millau 2 toques, Pierre Chilo is very active in promoting the recognition of true fine cuisine. One thing is certain at Chilo, transmitting is not an empty word.
Note that you can take away meals but also invite the catering service for all your events.