Pascal Lombard

Chef Pascal Lombard's culinary philosophy is deeply rooted in a fervent passion for cooking, which he has continuously evolved and refined since his formative years. His core ethos centers on three "master words": **lightness, seasonality, and proximity**. This commitment dictates that, with very few exceptions, all products are sourced from within a 50 km radius, fostering a profound connection to the local Périgord terroir. A cornerstone of his ingredient sourcing is his meticulously cultivated personal garden. This "sanctuary of flavors" serves as an inexhaustible wellspring of inspiration, providing an abundance of fresh vegetables, aromatic herbs, and edible flowers. He maintains an almost immediate "garden-to-plate" approach, often harvesting ingredients moments before they are cooked, sometimes twice daily, ensuring unparalleled freshness and vibrant flavor preservation. Beyond his garden, Chef Lombard cultivates close relationships with local farmers, cheesemakers, and producers, who supply him with regional specialties such as foie gras, cheeses, and Périgord truffles—a particular delight he features inventively. His overarching vision for Le 1862, his Michelin-starred gastronomic restaurant, is to craft a refined, innovative, and distinctly 21st-century cuisine. While respecting the rich heritage of the Périgord region, he aims to reinvent classics through an "alchemy of flavors," presenting nature "in the plate." This progressive approach is shared with his brigade, collaboratively introducing new recipes annually. His ambition extends to achieving a second Michelin star, constantly pushing the boundaries of culinary artistry while remaining steadfastly true to his local roots and an unwavering commitment to quality and freshness. Chef Pascal Lombard's technical mastery is characterized by an unwavering dedication to **freshness and a no-waste philosophy**. Ingredients, particularly those from his own extensive potager, are often harvested and cooked within 30 minutes, bypassing refrigeration to preserve their peak flavor and vibrant color. This meticulous approach is exemplified by his "whole product" technique, such as utilizing every component of a carrot—its juice, fanes, and peelings—to construct a single, cohesive dish. His approach to flavor and plating is distinctly **floral and refined**, drawing heavily from the surprising tastes of edible flowers cultivated in his garden, such as immortelle, which imparts a subtle curry note, or the delicate courgette and chamomile flowers. He masterfully integrates these floral elements, often alongside local produce like esturgeon des Eyzies, to create dishes that are both simple and subtle, yet profoundly creative. The strategic use of spices, including homegrown chili peppers and cumin, further enriches his flavor profiles, adding depth and an international dimension to his modern interpretations of Périgord classics. Among his most legendary signature dishes, which highlight his innovative and seasonal style, are: * The celeriac confit in chestnut oil and grilled on a Japanese barbecue, served with a separate bowl of celeriac risotto and pieces of chestnut. * The monkfish medallion accompanied by verbena and beetroot, over which a warm beetroot and apple soup is poured. * The frozen dessert featuring nectavigne (a cross between nectarine and vine peach), served with a thyme emulsion. * The Lot-et-Garonne peanuts, combined with fermented meadowsweet and Mandjari chocolate. These dishes underscore his ability to blend regional ingredients with sophisticated techniques and surprising flavor combinations.

Career

• Chef-Owner at Les Glycines (Le 1862), Les Eyzies-de-Tayac-Sireuil