In the Bordeaux vineyards, Nicolas Masse offers cuisine directly linked to wine. Its two stars attract far beyond New Aquitaine.
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The son of an engineer from the nuclear industry, Nicolas Masse preferred to turn to cooking at a very young age. First as an apprentice in Cherbourg, his hometown, then over a career that led him to Provence, England or Luxembourg before settling in New Aquitaine.
A region where he appreciates the summer: “It’s a season where I have fun. I have a playground which is Aquitaine, and my vegetable gardens are a source of creativity. Our luxury is to have exceptional products.”
From his first job as chef, in Saint-Jean-de-Luz, Nicolas Masse became starred, before moving up to Bordeaux where he won a second macaron at the restaurant. The Grand’Vigne from the Sources of Caudalie.
The vine also inspires him a lot for his creations: “Our cuisine is identified with Terre de Vigne. The vine is therefore our DNA, but I also draw from nature and the environment to imagine my dishes. Our vine is biodynamic and the vegetable garden is permaculture and I try to merge these two universes incredible.”
For your recipe advice, Nicolas remembers his summers in Provence, and offers you on the show to prepare zucchini flowers in tempura, stuffed with a small fish mousseline and baked very gently with a white wine sauce.