Les Glycines
& Le 1862

The project for the Michelin-starred restaurant Le 1862 at Hôtel & Spa Les Glycines was born from a human connection between two women—a rare and precious encounter in this industry. Carte blanche was granted to us by Mademoiselle Léa Lombard, daughter of Michelin-starred chef Pascal Lombard, who wished to write a new chapter for the restaurant now that she has taken on the role of head sommelier.

The goal of this project was to reflect the essence of the Vallée de la Vézère terroir, located in Dordogne, in the heart of the Périgord Noir—a region celebrated for its gastronomic treasures, including truffles, porcini mushrooms, foie gras, and other iconic local products.

The truffle was chosen as the source of inspiration to create a truly immersive experience. This concept transformed the wine menu presentation into a multi-sensory journey. Truffles were crafted using 3D printing and meticulously wrapped in leather. To add further depth, each separator was designed with truffle cross-sections, brought to life through screen printing.

Each wine menu, unique in its design, becomes a meaningful object, crafted to enhance the experience carefully curated by the dedicated team at Le 1862.