The Caudalie: Two Stars for chef Nicolas Masse
At the Sources de Caudalie, a five-star hotel situated in the middle of vineyards that we simply adore, everything is going very well! After last summer’s inauguration of 12 magnificent suites, a tapas bar and restaurant and ‘le Rouge’ delicatessen, plus the sublime swimming pool housed in an enormous glasshouse, it is now chef Nicolas Masse who has just been awarded a second Michelin-star at his Grand-Vigne restaurant. The Guide Rouge has rewarded the hard graft and talent of this chef who has managed the hotel kitchens for six years. His menu gives promote local products. The selection of fish comes from the Atlantic coast, caviar from Aquitaine, beef from Bazas, black pudding from the Basque country, tuna from Saint-Jean-de-Luz…So, between snails from Loupiac de la Réole, Gironde caviar and quails eggs and fresh sole from Arcachon…choosing from the menu won’t be easy!