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Only a few kilometres from Bordeaux, this place is a true corner of paradise nestled in the vineyards. It has been given a completely new look, in harmony with its natural surroundings. Nicolas Masse is the chef behind La Grand'Vigne, the hotel's fine dining restaurant. He is squarely focused on one goal: to showcase the Aquitaine terroir (and its vegetable cornucopia) and wines, especially those of Pessac Léognan. The white wine brings out the pearliness of the line-caught hake cooked with courgette flowers, drenched in a fish stock with white wine infused with nasturtium; the red wine beautifully accompanies the Pyrenean suckling lamb cooked rare and garnished with small Médoc chanterelles and a bugne (fritter) stuffed with confit shoulder.