At Les Sources de Caudalie, La Grand’Vigne, awarded two stars by the Michelin Guide, offers immersion in the heart of nature, where the terroir reveals naturalness at its purest. “My cuisine is pared down, inviting guests to taste what is truly essential. The product is the star of the dish,” explains Nicolas Masse. In addition to the hotel’s organic nursery garden under permaculture where the Chef obtains his fruit, vegetables and herbs, he has surrounded himself with the best local producers. “To make a product really sublime, one has to understand its past and pay tribute to the men and women who brought it into being.” Born in Cherbourg, Nicolas Masse is a great fan of oysters. For this product, he has placed his trust for almost 15 years in Joël Dupuch, in charge of Les Parcs de l’Impératrice on the Cap Ferret peninsula. At La Grand’Vigne, each bite tells a story. “It’s thanks to Napoleon III that oyster farming developed in France. He allowed fishermen to settle on the coast, which led to the creation of oyster villages.” Chef Nicolas Masse works with his exceptional oyster, “La Perle”, plump, fleshy and crunchy, unfurling aromatic flavours such as hazelnut butter. “Nature does things very well; the oyster is a noble product requiring very little preparation. It can be cut into slices or grilled, accompanied by a jelly of green apple, lovage and quince, or a capucine sabayon with kale cabbage from the garden,” says the Chef, making everyone’s mouth water. As Joël Dupuch says: “Nicolas Masse enhances our products which, when paired with the region’s finest vintages, offer an exceptional culinary experience”.