Restaurants & bar
Restaurant in Les Eyzies
An Epicurean hymn to the art of welcoming
A "rendez-vous" with the celebration of the senses, with the Michelin starred Chef Pascal Lombard and his team.
The taste, of course, but also the smell and the view ! Use all your senses to catch all the details that the Chef Pascal Lombard adds in his plates. He will surprise you, move you, tickle your taste buds and make you travel… in our Bistro, but also in our Michelin one-starred gastronomic restaurant "Le1862".
The taste, of course, but also the smell and the view ! Use all your senses to catch all the details that the Chef Pascal Lombard adds in his plates. He will surprise you, move you, tickle your taste buds and make you travel… in our Bistro, but also in our Michelin one-starred gastronomic restaurant "Le1862".
Le Bistro des Glycines
Open only for lunch - Closed on Mondays
Le 1862
Open only for dinner - Closed on Mondays
The bar
the wine cellar
Wines, Champagnes & other spirits...
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 region it contains. His history, is inspired by his landaise grandmother and the skills that he acquired with great Chefs all along his career.
The honey of our hives, 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 has a strong bound with the local producers who provide the essential basis of his Cuisine. He tries to express the character of the terroir and its products.
Pascal knows from a long time the « Black Truffle » (also called "Black Diamond") of the Périgord and cooks it with class.
He plays and composes and finally keeps what is crucial.
The honey of our hives, 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 has a strong bound with the local producers who provide the essential basis of his Cuisine. He tries to express the character of the terroir and its products.
Pascal knows from a long time the « Black Truffle » (also called "Black Diamond") of the Périgord and cooks it with class.
He plays and composes and finally keeps what is crucial.
