In summer 2009 Nicolas Masse accepted Alice and Jérôme Tourbier’s offer to take over the kitchens of La Grand’Vigne. Nicolas Masse is famous for making the most of carefully chosen ingredients to produce creative yet traditional dishes. In 2010, he earned a first well-deserved Michelin star and a second in 2015.
Inspired by 18th-century ornamental greenhouses, the restaurant’s architecture is sophisticated, but understated. Chef Nicolas Masse has plenty of scope in making the most of local culinary specialities. He is equally proficient with seafood and meat-based dishes. Chef Masse focuses on the very best seasonal produce to prepare such dishes as “The Aquitaine beef, caviar from the region and quail’s egg”.
Relying on the finest seasonal produce, Nicolas Masse’s deceptively simple cooking highlights the intrinsic flavour of each ingredient. A true professional, the gifted Nicolas Masse creates delicious, well-balanced dishes.
Describe your culinary philosophy in 4 words…
Respect, curiosity, product, balance
What is your greatest inspiration?
It is contradictory, but quiet and stress:products are chosen carefully, but the recipe creation is made in emergency. When I spend too much time on a recipe, most often, it does not appear on the menu, because it is too complicated. But my “signature” dishes were created in a few seconds.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
To Japan, from where I have met incredible chefs. I goquite often.
Which four songs would/do you play in your kitchen to get the team motivated, and why?
Mozart, Muse, Sia, Calogéro. I love music that gives wings, to fly, dream and go further.
- 2 Michelin stars
Les Sources de Caudalie
Chemin de Smith Haut Lafitte