La Grand’Vigne Martillac

Awards

MICHELIN Guide

Two stars restaurant, 2026

All Michelin stars in Martillac All Michelin stars in France All 2 stars Michelin in Martillac All 2 stars Michelin in France

Passion Dessert restaurants

All Michelin Passion Dessert restaurants in Martillac All Michelin Passion Dessert restaurants in France

OAD

European Classical Restaurants 2026, 364

All OAD European Classical in Martillac All OAD European Classical in France

La Liste

La Liste, #441

All La Liste in Martillac All La Liste in France

Gault & Millau

4 Torques, 2021

All Gault & Millau in Martillac All Gault & Millau in France All Gault & Millau 4 Torques in Martillac All Gault & Millau 4 Torques in France

Gault & Millau Public Mark

17 / 20

Chef

Nicolas Masse

Cuisine

Modern Cuisine, French

• 2025

Dinner at La Grand'Vigne

on 23 Nov 2025

by Peter Verey

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... More

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