By Claude-Helene Yvard
The gourmet restaurant Le 1862, at the Hôtel des Glycines in Les Eyzies, has been awarded a first star for the first time by the Michelin Guide, a sign of high quality cuisine
Pascal Lombard, owner of the elegant 4-star establishment Les Glycines in Eyzies-de-Tayac-Sireuil, won a Michelin star in the spring for his restaurant Le 1862. “A nice surprise and a nice moment of joy” for the whole team and this chef, originally from the Landes, who learned cooking from his mother and grandmother. For more than twenty-five years, he fell in love with Périgord, thanks to a beautiful meeting, that of Bernard Giraudel, former owner of the Vieux Logis in Trémolat, another starred restaurant in the Dordogne. He helped him to open a first establishment in Belvès. “Then I looked for a house where I could grow up. Les Glycines has two restaurants: a gastronomic one, Le 1862, open in the evening, and Le Bistro, open for lunch. “These are two different offers, on the one hand a more refined, more elaborate cuisine, and on the other a family cuisine, but always of good quality. » The signatures of the starred restaurant? Veal and lamb from the farms, walnut oil from the mill, not forgetting the Périgord black truffle, the chef’s speciality. “I offer it all year round as a main course, as a dessert. I love working with this product”, confides Pascal Lombard, whose priority is to please his customers, so that they have a privileged time.
