La Grand'Vigne - Les Sources de Caudalie

33650 MARTILLAC

17/20
Prestige Restaurant

BOOK

6 PHOTOS

Chef Nicolas Masse

Cooking French | Gastronomic | specialty

Price Indicative price per person (excl. drinks)

165€ à 205€

Gault&Millau's review

17/20

Prestige Restaurant It wasn't all done in a day, but this seems to be the time of maturity. Elegance and refinement, unostentatious chic and the sense of wellbeing engendered by the place, precise cuisine with a goldsmith's touch that brings out the flavours to the fore, that's what this beautiful house in the middle of the vineyards of Château Smith Haut Lafitte is all about. Nicolas Masse gives his all to La Grand'Vigne, committing himself with such passion that his dishes are full of sincerity. He goes straight to the point, to keep the quintessence of the product, without getting lost in the meanders. Despite the occasional hint of the tourist industry, each meal becomes a great moment. A lot of freshness, but also unctuousness and gourmandise on the heirloom tomato tart, each treated differently, beautiful roasted langoustine, citrus and tagetes, a well-balanced starter, excellent cooking of the red mullet "vendangeur", eggplant and rock juice, a fine concentration of flavors, and perfect (as always) pigeon from Marie Le Guen's farm: the supreme cooked on the trunk and delicately roasted, the leg confit and apricot as accompaniment, all supported by the fricassee of chanterelles and concentrated pigeon juice. The big news this year is the arrival of new pastry chef Anthony Chenoz, who has worked at Tom Meyer's Saint-James and Granite. The desserts are brilliant, well thought-out and creative. A huge cellar, a sharp sommelier and impeccable service all add up to a reasonable bill.