Chef of "Les Glycines" Pascal Lombard produces inventive gourmet dishes, favouring and respecting quality produce, the guarantee of a tasty culinary experience. A la carte dishes and dégustation menus give pride of place to local gourmet produce such as duck, strawberries, cheeses - and of course truffles, the Périgord's black diamond, which feature in a very special menu of it's own. The hotel's potager provides fruit and vegetables, flowers and herbs of unrivalled freshness. To accompany the subtle harmonies of the Chef's imagination and which are renewed in line with the changing seasons. Our extensive wine list contains wines that will appeal to everyone. Wines produced by established growers or tomorrow's stars ... the choice is yous!
Entirely 'Homemade' Cuisine
Cuisine created in house from raw produce.
Our dishes may contain the following allergens : cereals, crustaceans, eggs, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulfur dioxide, lupine, mollusca.
Do not hesitate to ask our Maître D for further information.
En conformité avec le décret n°2015-447 du 17 avril 2015, vous pouvez prendre connaissance à la réception de la liste des allergènes volontairement incorporés dans les plats de cette carte.
If you are staying with us for 2 nights or longer, you may take advantage of our half-board offer (which inludes a 3 course meal in our gourmet restaurant -drinks are not included- and buffet breakfast the next morning) for the duration of your stay. Our half-board menus change daily ... discover all the flavours imagined by the Chef!