A stunning vineyard , creative cooking driven by the terroir of the region , a truly memorable experience at @lagrandvigne , holder of Michelin ⭐️ ⭐️ since 2015 .

Chef @nicolasmassechef bases his cuisine around produce from the restaurant farm and purveyors from the region, it truly showcases the bounty of produce from the area .

The opening salvo is stunning , langoustine tartare with a hint of yuzu , topped with Oscietra caviar and surrounded by a terrific herb sauce heady with mint and sorrel . The sweet shellfish and salty caviar is a great combination and the herbaceous sauce rounds out the palate .

Cauliflower is cooked confit then baked in pastry , soft and yielding it is paired with a cauliflower and smoked eel sauce . Comforting , balanced and clever .

Beautifully caramelised scallop is attached to a cepes alongside a mushroom sauce , the two key ingredients mirror one another in texture and the presentation makes it hard to determine where one stops and the other begins . Banger !

Hake is slow cooked and coated with a pumpkin glaze , further textures of pumpkin, sea urchin sauce and some acidity in the form of lime ravioli round out the dish .

Venison is well cooked and paired with a trio of red cabbage , red apple and foie gras . A light main course which aligns with rest of the menu .

Refreshing pre dessert with a marshmallow ravioli providing fun texture alongside a cucumber , verbena and herb ice and gel .

Final dessert was one of the most citrus forward dishes I have ever had , yuzu , pomelo , blood orange were served both fresh and as a marmalade , with stunning pastry work and a bergamot ice cream .

A great experience from start to finish , no wonder this place has been a favourite of Jay Z , Beyoncé and King Charles . Less