Le 1862 - Les Glycines

Should You Book Le 1862 – Les Glycines?

Picture this: a dining room in the Périgord Noir, the Vézère valley rolling out beyond the windows, and a kitchen that has now held a Michelin star for two consecutive years — 2024 and 2025. Le 1862 – Les Glycines, named for the year the property was established, is not a destination you stumble across. You plan for it. And if you are making the trip to Les Eyzies-de-Tayac-Sireuil — already a journey of some deliberation, this is where you should be eating.

Chef Curtis Maquet runs a modern cuisine kitchen at the €€€€ price point, and the two-year Michelin track record confirms this is not a flash in the pan. For a first-timer in the Dordogne, Le 1862 is the clearest answer to the question of where to spend your serious meal. Book it before you book anything else in the region.

What to Expect on Your First Visit

If you have never been, arrive knowing that the setting does real work here. The property's name references 1862, and the wisteria, glycines in French, that climbs the facade is part of what signals you are somewhere with age and intention. That detail is worth knowing because it sets the pace: this is not a quick dinner. Budget a full evening.

Chef Maquet's approach sits in the modern cuisine category, which in the French regional context typically means produce-driven cooking with classical technique as a backbone, rather than avant-garde experimentation. For a first-timer, that is a reassuring profile: precision on the plate, but nothing bewildering. The €€€€ tier means you are looking at a multi-course format, almost certainly with a set menu or tasting menu structure as the primary offering, which is standard for Michelin-starred restaurants at this level in rural France.

On a first visit, the priority is direct: commit to whatever the kitchen's flagship tasting menu is. Do not arrive hoping to pick from a broad à la carte selection. Michelin-starred kitchens in this category and price tier run their leading work through the structured menu, and that is where Maquet's cooking will make its case. Pair with the local Bergerac or Pécharmant wines if the list leans regional, the Dordogne wine country is on your doorstep, and that context adds something to the meal.

A Multi-Visit Strategy

One visit here is worthwhile. Two or three visits across different seasons is how you actually understand what this kitchen can do.

For a second visit, the logic shifts. Modern cuisine at this standard changes with seasonal produce, so returning in a different season, summer to autumn, or winter to spring, means a meaningfully different menu. The Périgord's larder shifts dramatically across the year: the region's truffles, foie gras, walnuts, and stone fruits each have their window, and a kitchen earning consistent Michelin recognition will track those cycles closely.

A third visit, for those who make it that far, is the moment to interrogate the wine list more seriously or to request, if the restaurant accommodates it, a more exploratory pairing. By a third visit you will have a basis for comparison, what the kitchen does with its leading seasonal ingredients versus its shoulder-season menu, and that is when the nuances in Maquet's cooking become most legible.

For context on how this style of committed regional cooking plays out across France, look at what Bras in Laguiole has done with Aubrac terroir over decades, or how Maison Lameloise in Chagny has built a multi-generation identity around Burgundian produce. Le 1862 is earlier in that arc, but the Michelin consistency suggests the ambition is there. Closer to home, the contrast with Les Prés d'Eugénie in Eugénie-les-Bains is instructive, that property shows what a decades-long regional commitment to haute cuisine looks like at full maturity.

How Le 1862 Fits Into Les Eyzies

Les Eyzies-de-Tayac-Sireuil is a small town, and the dining options reflect that. La Table du Centenaire and Le Bistro des Glycines, the latter sharing the same property as Le 1862, offer lower-stakes alternatives within the same address or immediate vicinity. For evenings when you want good food without the full €€€€ commitment, Le Bistro des Glycines is the practical answer. Use Le 1862 for the occasion-level meal and the bistro for everything else.

If you are building an itinerary around the region, the full Les Eyzies-de-Tayac-Sireuil restaurants guide covers your options. The hotels guide is worth consulting alongside it, staying on-property or nearby removes the question of driving after a serious wine pairing. Also see bars, wineries, and experiences in the area if you are planning more than a single night.

For broader context on the tier of cooking France produces in regional settings away from Paris, Flocons de Sel in Megève, Auberge de l'Ill in Illhaeusern, and Troisgros in Ouches are the reference points. Le 1862 is not yet in that company by tenure, but the two-star consistency puts it on the same shelf of seriousness.

Booking and Practical Details

Booking here is hard. A Michelin-starred restaurant with limited covers in a destination town, one that draws visitors specifically because of the prehistoric caves and Vézère valley setting, means seats are allocated well in advance. Aim to book at least four to six weeks ahead for summer visits; the tourist season in the Dordogne runs June through August, and that is precisely when availability collapses. Shoulder-season visits in April, May, or October give you a better shot at preferred tables and, arguably, a more atmospheric experience of the Périgord.

Dress code is not confirmed in available data, but at the €€€€ tier and with Michelin recognition, smart casual is a reasonable minimum. Err toward smart. The property's age and the formality of the kitchen's ambition suggest the dining room will read that way.

Group bookings: contact the restaurant directly. With no confirmed seat count in available data, there is no basis for speculating on private dining capacity, but venues at this level and in this property format often have options for groups with advance notice.

Also worth reading before you visit: how similar regional French kitchens at this standard work, including Arpège in Paris, Mirazur in Menton, and La Table du Castellet, all useful calibration points for what to expect from a destination-level meal in France at this price tier.

Quick reference: Michelin 1 Star (2024, 2025) | Chef Curtis Maquet | Modern Cuisine | €€€€ | Les Eyzies-de-Tayac-Sireuil, France | Book 4–6 weeks ahead minimum | Smart dress advised.

FAQ: Le 1862 – Les Glycines

• What should a first-timer know about Le 1862 – Les Glycines? This is a Michelin-starred (2024 and 2025) modern cuisine restaurant in a small Dordogne town at the €€€€ price point. Expect a multi-course, structured menu format rather than à la carte flexibility. Arrive without a time constraint, commit to the tasting menu, and treat the evening as the centrepiece of your stay in Les Eyzies. For a lighter or more casual meal on the same property, Le Bistro des Glycines is the sensible alternative.
• Can Le 1862 – Les Glycines accommodate groups? Specific group capacity is not confirmed in available data. At the €€€€ tier in a historic property, private dining arrangements are possible, contact the restaurant directly and as far in advance as possible. Groups of six or more should not assume standard booking channels will suffice.
• Can I eat at the bar at Le 1862 – Les Glycines? No confirmed bar seating or counter dining format is on record for this restaurant. At a Michelin-starred property in this category and setting, the dining experience is almost certainly table-only. If counter or bar dining is important to you, this is not the right venue, consider a more urban Michelin option like Kei in Paris instead.
• How far ahead should I book Le 1862 – Les Glycines? Four to six weeks minimum for summer. The Dordogne's peak tourist season runs June to August, and a two-consecutive-year Michelin star means demand is real. Shoulder season (April, May, October) gives you better availability and a quieter version of the valley. If you are serious about a specific date, book the moment your travel is confirmed, treat it like securing a table at any other sought-after single-Michelin restaurant in rural France.
• What should I wear to Le 1862 – Les Glycines? No official dress code is confirmed, but at the €€€€ price point with two years of Michelin recognition, smart casual is the floor. A step above, smart or business casual, is the safer choice. Avoid beachwear, sportswear, or overly casual clothing. Think of how you would dress for a serious meal at Paul Bocuse or Frantzén, that calibration applies here.