Chef
Nicolas Masse
- Discipline
- Chef
- Based in
- Martillac, France
i. Biography
His cuisine is described in his own words with unusual precision: > A cuisine that does not hide the product, goes to the essentials, a cuisine that is coherent in relation to the place and whose DNA is "Terre de Vignes."
Coming Up
Rigor and restraint were built early in kitchens that demanded both. Before Nicolas Masse became closely associated with Les Sources de Caudalie, he worked at The Villa Belrose in Var and at Rosewood restaurant at the Grand Hôtel Loréamar in Saint-Jean-de-Luz (until 2007), where discipline and exactitude formed part of the brief. Those years established the terms of his cooking: measured, focused, and attentive to what the plate can carry without excess. Since 2009, he has been at Les Sources de Caudalie, and since 2009 he has been chef of La Grand'Vigne, where his name is now tied to the house.
Where They Are Now
The present work rests on a clear position: do not hide the ingredient, do not overload the dish, and keep the cooking coherent with place. In Nicolas Masse’s own terms, the DNA is "Terre de Vignes," which places the cuisine in relation to soil, vine, and season rather than outside them. The style is stripped to essentials, but not reduced to bluntness; it keeps definition, restraint, and a direct line to the product. What emerges is cooking that relies on clarity of purpose, not ornament.
Signature
Nicolas's signature dishes include Promenade au Potager. The dish reads as an extension of the kitchen’s larger logic: freshness without disguise, seasonality without decoration, and a directness that keeps the product in view. As a signature, it fits the frame of a cuisine that stays close to the garden and lets the ingredient do the speaking.
In Their Words “A cuisine that does not hide the product, goes to the essentials, a cuisine that is coherent in relation to the place and whose DNA is "Terre de Vignes.” “The pride of being part of this great family, the recognition of our work, a relief, and a determination to continue our work with passion.” The first line sets out the working principle of the kitchen: product first, place first, essentials only. The second places that work inside a collective structure, where recognition lands as both relief and instruction to keep going.
Honors
Nicolas's honors include First Michelin star (2007) and Two Michelin stars.
Profile updated July 2026
FAQ
Asked of Nicolas
Where did Nicolas Masse work before?
Earlier in their career, Nicolas Masse worked at The Villa Belrose and Rosewood restaurant at the Grand Hôtel Loréamar.
What recognition has Nicolas Masse received?
First Michelin star (2007).
