The vine is rooted in the atmosphere and soul of the Les Sources hotel restaurants, particularly in the food, even if it means a few surprises...
"I create my dishes like blending a grand cru. This approach allows me to get to the heart of the matter, to find a touch of acidity, aromatic notes, balance and power. Nicolas Masse, the Chef at La Grand'Vigne aux Sources de Caudalie, works like a cellar master and sums up the culinary DNA of the various restaurants at Palace des Vignes. Whether it's the two-starred restaurant overlooking the Bordeaux vineyards, or the adjoining inn, La Table du Lavoir, all draw their inspiration from the vine.
The grape, king fruit in its own kingdom, does not have all the power, however, and is subtly present on the restaurant menu. "Our cuisine is at the service of the wine, but we also reflect our environment in the construction of our dishes", says Nicolas Masse. "There's what the land brings us, the products of the vine, the shoots, the leaves, but we also cook using winegrowers' techniques such as fermentation and biodynamics". The 7-course "Terre de Vignes" gastronomic tour, which matures year after year, is a delicious illustration of this, with its fine, assertive delights featuring the finest local produce as well as those from the House kitchen garden.
The à la carte menu includes foie gras bouchon on dried grapes, beetroot cooked in red wine, langoustine roasted with citrus fruit... The food and wine pairing guided by the Head Sommelier is then magnified. "We can use a grape variety to create a dish. It makes for some exceptional moments.emphasises Nicolas Masse.
Finally, the vine is always in evidence when it comes to desserts. Anthony Chenoz, the pastry chef at La Grand'Vigne, takes advantage of verjuice, the unripe grape juice, to add peaks of acidity to his creations. "I like hard-hitting desserts that awaken the palate, without forgetting the comforting side", says this 30-year-old virtuoso, who doesn't hesitate to surprise by revealing the aromas of mushrooms, seaweed or black garlic, with chocolate or fruit. "I use vinegars such as balsamic, which can be woody, tannic or white, to season my creations", he adds.
Surprises, refined pleasures and fine French cuisine are the hallmarks of Les Tables des Sources.
Source: Magazine des Sources 2024
