If you are a talented chef, it takes guts to forsake the big city and return home to the country. In Pierre Chilo’s case, the country is the foothills of the Pyrenees and home the village inn that had been in the family for generations. Barcus is way off the beaten track. The gentle green pastures of the Soule valley nurture the cattle and sheep that Monsieur Chilo values so highly and the mountains beyond paint a hugely rewarding landscape for hikers.
Martine Chilo took charge of renovating the accommodations which vary in size and range from simple to smart. In this part of the world, hoteliers do not charge the earth; so take advantage of the very reasonable rates and choose the best available renovated room, insisting on the garden side to the rear of the inn rather than one overlooking the village street. The website clearly illustrates Madame Chilo’s refined taste as well as giving details of some tempting special offers.
As for the neo-rustic restaurant, it is perhaps best described as the sort of place which draws in French gourmets from miles around for a memorable Sunday lunch; they tend to arrive at 12 (on the dot), staggering out replete by late-afternoon. Cuisine is an innovative take on regional dishes with some highly original additions. It is very, very good.