La Grand'Vigne - Les Sources de Caudalie

Not far from Bordeaux, this property is a little paradise nestled in the vineyards of Château Smith Haut Lafitte, a Graves grand cru classé winery. Nicolas Masse is the chef behind La Grand'Vigne, the hotel's fine dining restaurant. Masse strives tirelessly towards a single goal, which is to showcase the bountiful produce of Aquitaine (from caviar to Pyrenean lamb), including its vegetable cornucopia and its wines, especially those of Pessac Léognan. As legible as it is pure, his high-flying cuisine is dedicated to revealing the distinctive flavour of painstakingly selected produce from southwest France. Nothing is too good, whether it be the front-of-house service or the wine suggestions. A truly mind-blowing experience!

A two star dining room set inside the vineyards of Château Smith Haut Lafitte, built to make wine the background and the point. Nicolas Masse cooks with a tight south west France vocabulary, caviar, lamb, vegetables at peak, then ties it to the cellar with serious Pessac Léognan focus. The experience is hotel level polished, but the plates are legible, product led, and precise.

Signature ingredients: caviar and Atlantic seafood, vegetables and herbs from southwest France, Pyrenean lamb and other regional meats, plus vine and wine notes worked into sauces and pairings to match the estate setting.

Voyage en Aquitaine tasting menu, typically €185 to €235 per person. The kitchen focuses on the produce of Aquitaine, from caviar to Pyrenean lamb, and pairs it closely with Pessac Léognan wines from the surrounding vineyards.