Retour aux Sources. The Cuisine of Nicolas Masse at Les Sources de Caudalie

Biographie de l'auteur Nicolas Masse was born in Cherbourg. He trained and started work in Normande. His subsequent career, working in high-profile restaurants such as the Landmark London or the Villa Belrose on the Riviera, enabled him to develop a style all of his own. For seven years he was the head chef at the Rosewood, the restaurant of the Grand Hotel in Saint-Jean-de-Luz, where his work was rewarded with a Michelin star in 2007. In July 2009 Masse took charge of the Grand'Vigne gourmet restaurant at Les Sources de Caudalie, just South of Bordeaux. A keen advocate of fine produce, he makes the most of the region's culinarv diversity, preparing dishes which brilliantly combine the best from land and sea. Matthieu Cellard has been a freelance photographer since 2003, specialising in cooking and gourmet food. Based in Lyon, he has worked for the city's top chefs, including Paul Bocuse, Matthieu Viannay and Nicolas Le Bec, but also for various high-profile brands such as Labeyrie, Revol, Rak porcelain and Fromages de Suisse. His published work includes Le Fromage with Les Editions Bachès. Secret de Chocolat with Chokogou, and L'O à la Bouche with Les Editions La Fabrique de l'Epure. Jean-Patrick Menard has been writing for France's national and regional press for over 25 years. He has also launched two wine magazines for the National Federation of Independent Vintners (FNCI). He is a regular contributor to Etoile, a gourmet food magazine published by the Guide Michelin, and a publication called Menus.