Restaurants & bar
Restaurant in Les Eyzies
An Epicurean hymn
The taste, of course, but also the smell and the view; use all your senses to catch all the details the Chef Pascal Lombard adds in his plates. He will surprise, affect, tantalize and make you travel …in our Bistro, as in the 1862.
Le bistrot des Glycines
Le 1862
The bar
the wine cellar
Vegetable Garden
Picnic
The chef "Keep only the essentials"
The Chef Pascal Lombard likes to feel closed from the South-West terroir and its culinary and wine sector it contains. His history that was forwarded by his landaise grandmother and by the nice Houses he worked for.
The honey of our beehives, the nearby undergrowth is full of mushrooms during the season and black truffles of the local terroir.
All those inspires a natural and healthy cook.
He is linked with the locals who products those treasures in their own way. He tries to express the nature of this terroir and its products; the pleasure is there when he evokes the menu « Autour de la Truffe ». Pascal knows from a long time the « Black Diamond » of the Périgord and cooks it with class.
He plays and composes and finally keeps what is crucial.
The honey of our beehives, the nearby undergrowth is full of mushrooms during the season and black truffles of the local terroir.
All those inspires a natural and healthy cook.
He is linked with the locals who products those treasures in their own way. He tries to express the nature of this terroir and its products; the pleasure is there when he evokes the menu « Autour de la Truffe ». Pascal knows from a long time the « Black Diamond » of the Périgord and cooks it with class.
He plays and composes and finally keeps what is crucial.
