Set in the "Grands Crus Classés" terroir at the heart of the vineyards of Les Graves, Les Sources de Caudalie offer the Chef of La Grand’Vigne an exceptional backcloth. "I take lots of inspiration from the Bordelais terroir and its vineyards. Telling the tale of the vine is my philosophy," says Nicolas Masse. This "Terre de Vignes" which nourishes his creativity is the starting-point for natural cuisine stamped with sincerity, in perfect symbiosis with the philosophy and environment of Les Sources de Caudalie. It is this desire to pass on to guests the region's gastronomic heritage and propose the best pairings with the Head Sommelier that motivates Nicolas Masse on an everyday basis. "Bordeaux is not solely a wine-tourism destination, but also a very enticing gastronomic experience."

Committed to eco-responsible cuisine, the Chef gives preference to short-circuit supplies, highlighting local produce of high quality in his dishes, notably sourced from the hotel's vegetable garden facing the dining-room of La Grand’Vigne. Artichokes, red and black tomatoes, kale, elephant garlic, strawberries, raspberries etc. thus add their appeal to the gastronomic restaurant's menu with each and every season. "The vegetable garden gives meaning to my cuisine," says Nicolas Masse. "I try to sublimate all the ingredients, while also emphasizing their flavours. It is a real luxury to be able to offer green peas I pick and sort myself  before the service." At La Grand’Vigne, he thus presents refined cuisine focusing on essentials, nature, the soil and vines: "Just like a wine, I want my cuisine to convey strong impressions and aromatic notes. I therefore work on blends in all my proposals". Certain aromatic notes of the precious nectar are thus to be found in his dishes to facilitate understanding of the wines suggested by the Head Sommelier. Pairings of wines and dishes are carefully considered by Nicolas Masse and Aurélien Farrouil who form a complementary pair at the service of your palate.

This exceptional experience takes on all its meaning as soon as one steps inside the restaurant. Totally redesigned by Delphine Sauvaget, the decor is comprised of carbon walls, oak furnishings and mineral tableware, all conducive to immersion in "La Terre de Vignes". Also new, the restaurant proposes a discovery menu with five or seven courses. "You do not know in advance what you will taste, as we propose our produce at the best time," adds Nicolas Masse. In fact, nature and the seasons dictate the menu, not vice versa. Though be aware as of now that this gustatory adventure will start with an infusion of plants (among those used to treat the vines) or bread with grape leaven, an echo of the vines close by. Canapés accompanied by "tuiles de vin", fillet of beef with vine serment or verjuice butter…, the Chef invents dishes with the utmost care for detail. The promisse of an authentic trip in the "Terre de Vignes" to discover the very essence of the Bordelais terroir.