Pascal Lombard

The Climb

Pascal Lombard’s work is built on long repetition rather than display: the steady accumulation of practice, and the discipline that comes from refining technique over time. As Head Chef at Le 1862 - Les Glycines in Les Eyzies (Dordogne), France, he worked in a setting where precision, terroir, and attention to place were already part of the brief. That early role helped set the terms for a career that remains anchored in seasonal cooking and close reading of what the region gives. He is now chef and owner of Les Glycines (since 1999), while also serving as Executive Chef of Lalola de Javi Abascal in Seville, Spain.

Today

At Lalola de Javi Abascal, Iberian pork is treated as a working ingredient rather than a single-point signature. Under Lombard’s direction, it becomes a structure for the menu, with each preparation isolating a different register of the same product. The method is measured: rooted in richness, but attentive to texture, balance, and contrast. Among the named dishes are creamy rice with pig’s trotters and *Lagartito* of Iberian pork en papillote with cod. Both keep Iberian pork at the center while changing the way it is read on the plate — one through comfort and silkiness, the other through the lift and neatness of en papillote. The result is a kitchen language that stays exact without becoming fixed, returning to the same ingredient through different forms. That work runs alongside his responsibilities at Les Glycines, where Lombard has been chef and owner since 1999. The two posts — Les Glycines in France and Lalola de Javi Abascal in Spain — show a career that remains rooted while extending into a different culinary context. The common thread is seasonal cooking and a consistent sensitivity to what can be drawn from the land around him. He states that plainly: “I enjoy introducing dishes featuring plants and flowers.” The line adds a botanical register to a profile otherwise defined by meat, precision, and regional cooking.

Signature

Pascal's signature dishes include Manjari Chocolate Bark 🍫 and Foie Gras - Strawberries - Elderflowers 🍓🦆.

In Their Words “In harmony with the seasons this passionate chef takes real pleasure in cooking the finest regional ingredients.” “I enjoy introducing dishes featuring plants and flowers.”

Recognition

Pascal's honors include Grand Officier Maître Rôtisseur.