Nicolas Masse initiates you into the secrets of fine food combining flavour, balance and creativity.
Inspired by 18th century ornamental greenhouses, the restaurant La Grand'Vigne invites you to discover a sincere and generous cuisine which evolves with the season. La Grand’Vigne is in a refined setting overlooking a small lake with swans, and it features a small terrace on which enjoy meals, weather permitting.
The decor and the 18th century fireplace that dominates the dining room recall the various shades of red wine grapes as they ripen in order to create a warm, comfortable ambiance that enhances the pleasure during a romantic dinner, or a business meeting in a private room.
Open Wednesday to Friday from 7 pm to 10 pm, Saturday and Sunday from noon to 2 pm and from 7pm to 10 pm.
La Grand´Vigne Resto is part of the hotel Les Sources de Caudalie.
Nicolas Masse, Born in Cherbourg is an English Channel region chef. He won his first star at the Michelin Guide in 2007 and 2010.
Son of an engineer of the nuclear industry, Nicolas Masse started his training as a cooker as novice at the Hotel Sofitel in Cherbourg. He got his CAP degree in Cherbourg, then he obtained his professional certificate in Hérouville-Saint-Clair (Calvados) working in the same time at the Deauville Casino. Then he learnt with Alain Lamaison at La Cabro d’or at Baux-de-Provence (Bouches-du-Rhône), then at la Villa Belrose at Gassin (Var). He tried his luck abroad, in England, in London in particular, he was Chief of Party at the Landmark in 1997, then at the Kingston Lodge. Then he joined the Beaufort in the Luxembourg.
In 2002, he flew on its own leading the kitchens of the Rosewood restaurant at the Grand Hotel in Saint-Jean-de-Luz (Pyrénées-Atlantiques). He got his first star at the Michelin Guide.
In 2009 he joined the restaurant La Grand’Vigne des Sources de Caudalie in Martillac. One year later he got back his star in the guide.
His restaurant is based at the Caudalie Sources, chemin de Smith Haut Lafitte, 33650 Bordeaux Martillac.
2014 Best of Award of Excellence - Wine Spectator