“I compose my dishes just like blending a fine vintage wine. This philosophy guides me to the core of taste, enabling me to discover a hint of acidity, aromatic nuances, harmony, and intensity.” Nicolas Masse, the Chef at La Grand’Vigne, Les Sources de Caudalie, works like a master cellarman and quite aptly encapsulates the culinary DNA of the various dining venues at the Palace of the Vines. Whether it's his two-starred restaurant with views of the Bordeaux vineyards, or the adjoining inn, La Table du Lavoir, all draw inspiration from the vine. The grape, the king of fruits in its realm, however, does not wield all power and is subtly present on the restaurant menus. “Our cuisine highlights wine, but we also incorporate our entire surroundings into the creation of our dishes”, specifies Nicolas Masse. “We draw from the earth's bounty, including the vine's fruits, shoots, and leaves, but our cooking also embraces winemaking techniques like fermentation and biodynamic”. The 7-course “Terre de Vignes” gourmet journey, which matures year after year, serves as a delicious testament with its fine and bold delights that celebrate the best local products as well as those from the house's garden.

On the menu, with the changing seasons, you'll find a foie gras nugget on dried grapes, beetroot cooked in red wine, roasted langoustine with citrus... The food-wine pairing, guided by the Head Sommelier, is thus elevated to magnificence. “We can start with a grape variety to create a dish. This leads to exceptional moments,” Nicolas Masse emphasizes. The vine, ultimately, always comes into play when it's time for desserts. Anthony Chenoz, the Pastry Chef at La Grand’Vigne, leverages verjuice, this juice of unripe grapes, to introduce spikes of acidity into his creations. “I love bold desserts that awaken the palate, not to mention, the comforting aspect,” declares this 30-year-old virtuoso, who does not hesitate to trigger surprise by unveiling flavors of mushrooms, seaweeds, or black garlic, alongside chocolate or fruits. “I use vinegars, such as balsamic of varying degrees of woodiness and tannins, or white vinegars, to season my creations,” he adds. Surprises, refined pleasures, and high French gastronomy are perpetually the hallmark of the dining tables at Les Sources.