Our recipes

developed by restaurant “les Glycines” head chef Pascal Lombard located in Eyzies de Tayac.

CAVIAR PERLE NOIRE - “A LA PLANCHA” SCALLOPS

.

CAVIAR PERLE NOIRE - RATTE POTATOES

.

CAVIAR PERLE NOIRE - Macaroni

.

CAVIAR PERLE NOIRE - Eggs

.

CAVIAR PERLE NOIRE - Asparagus

.

CAVIAR PERLE NOIRE - Gravlax Trout

.

CAVIAR PERLE NOIRE - RAZOR SHELL CLAM

.

CAVIAR PERLE NOIRE - Langoustine

.

CAVIAR PERLE NOIRE - SCALLOPS TARTAR

.

CAVIAR PERLE NOIRE - Oysters