The first table at Les Glycines, this bistro offers a more accessible version of Pascal Lombard's world, while taking advantage of the hotel's remarkable setting. The ideas are an equally successful tribute to the region, with pan-seared snails and pork belly, burnt-bread soup, asparagus gnocchi, roasted hazelnuts and Sarlat tomme, confit kid shoulder, early vegetables and strong jus, a fine vol-au-vent of poultry, sweetbreads and morels, chocolate profiteroles and hazelnut praline. Good choice of wines (domaine des Poëte, Jo Landron, Elian da Ros, domaine des Ardoisières, Montcalmès...).