Pascal Lombard lights a star in the Valley of Man

“Why Perigord? It’s the opportunity of a lifetime. When the native of the Landes, Pascal Lombard, puts his pans without calculation in the Vallée de l’Homme, at Glycines in Les Eyzies, “capital of prehistory”, as the natives like to snore a little chauvinistically, he does not enter the break near camp. Especially since he just lit a star there that propels him into the firmament of master chefs. “I like living here. It’s a real choice. I love this region, the quality of life,” he admits after twenty-seven years in the Dordogne.

He was almost Christ’s age when he arrived, helped…

“Why Perigord? It’s the opportunity of a lifetime. When the native of the Landes, Pascal Lombard, puts his pans without calculation in the Vallée de l’Homme, at Glycines in Les Eyzies, “capital of prehistory”, as the natives like to snore a little chauvinistically, he does not enter the break near camp. Especially since he just lit a star there that propels him into the firmament of master chefs. “I like living here. It’s a real choice. I love this region, the quality of life,” he admits after twenty-seven years in the Dordogne.

He was practically Christ’s age when he arrived, aided by a Perigord figure whom he considered Pope by profession. It was “Monsieur Bernard Giraudel”, the boss of the venerable “Vieux Logis” in Trémolat, “a holy fellow”. It was through a mutual friend that the young chef got to know him, after his hotel school in Bordeaux and his arms in beautiful starred restaurants in the Landes and Bordeaux. Giraudel put his foot in the stirrup and opened his first shop in Belvès in 1995. Lombard immediately received a Michelin Bib Gourmand.

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The park of the 4-star hotel that also offers a wellness area with spa.

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Four years later, with his wife Laurence, they fell in love with an outdated hotel, Les Glycines in Les Eyzies, home of the Centenary’s two-star chef, Roland Mazère. The establishment is founded in an old farm on the banks of the Vézère, converted into a post house in 1862. Along with the railway grounds, it flourished at a rapid pace, uncovering famous prehistoric sites, including the emblematic Cro Magnon a stone’s throw away.

The entrance to Les Glycines, between the Vézère river and the cliff.

The entrance to Les Glycines, between the Vézère river and the cliff.

Stéphane Klein/“SOUTHWEST”

on the same topic

In Cognac, Michelin distills its stars in the region

In Cognac, Michelin distills its stars in the region

Holy two macaroons, Jérôme Schilling saw in Sauternes (33) a great climb. David Charrier and his team, in Saint-Émilion (33), are full of stars. The prize list of the red guide who likes to sneak through the rows of vines

Illustrious prehistorians and other adventurers tumble down and become accustomed to the increasingly lavish house. It is also the first in the Dordogne to be awarded a Michelin star in the 1950s. So much so that Prince Charles of England stopped there in 1967 on a trip to discover the decorated caves. “This summer Prince Albert of Monaco came, slips Pascal Lombard. The lodges were already occupied. We have followed up on it. He was very happy! Yes, but between Charles and Albert it must be said that it happened at Les Glycines.

Scallops pair well with Jerusalem artichokes and Périgord truffles.

Scallops pair well with Jerusalem artichokes and Périgord truffles.

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Magic

When the Lombards bought Les Glycines in late 1999, it was truly a sleeping beauty. They will work season after season to restore it to its former glory. In the heat of the battle to bring the establishment to today’s 4 stars, Pascal distances himself from the stoves he entrusts to chefs. When “Le Bistro des Glycines” and its bistronomic cuisine, created in 2013, were awarded a Bib Gourmand the following year, the long-awaited star slowly shone on the gourmet restaurant.

Pascal Lombard in his cellar as extensive as his passion for wine.

Pascal Lombard in his cellar as extensive as his passion for wine.

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In 2015, the boss decided to reinvest the kitchen. “I’m happy there. It’s my life. He goes to work hard and the star fades a bit in his mind. “I was surprised when Michelin called me to invite me to Cognac. It was a big surprise. I haven’t thought about it at all. The lockdowns have disrupted us. When his name was announced on the podium on Tuesday, March 22, when the Michelin 2022 vintage was announced, time stood still. Then in a split second he started thinking about his parents, his team, his customers, his suppliers, his village… “It was magic. †

“It is a modern kitchen, very refined, very digestible, but you are in Périgord! †

So what happened for the star to finally fall in Les Eyzies? “You have to know how to purify, not want to have too much on the plate,” he analyzes coolly today. He also finds that his recipe, which is always used at home, pays off: the locavore that respects the seasons. His vegetable garden drinks from the water of the Vézère and provides him with fruits, vegetables and herbs. At the bottom of the flowery park, cabinets bloom. “I have close ties with my suppliers. It almost becomes friendly. †

A sweet onion, enhanced with a hazelnut crumble, fermented milk and more black truffles.

A sweet onion, enhanced with a hazelnut crumble, fermented milk and more black truffles.

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