Chef Eric Masson

Chef At Home In Little River

Bonjour Y’all!

My name is Eric Masson, and I’m a French chef, sommelier (WSET Level 2), and culinary entrepreneur.

Originally from Sète in the South of France and raised in Paris, I trained at three renowned culinary schools—IFAC in Brest, Les Sorbets in Noirmoutiers, and Ferrandi in Paris. I honed my craft in prestigious hotels and restaurants in Paris and London before moving to the U.S. in 1998.

Together with my wife Kim, we opened two acclaimed restaurants in upstate New York: Ferrandi’s and The Saratoga Lake Bistro, both named “Best French Restaurant” in the Capital Region. In 2007, we became the proud owners of The Brentwood Restaurant & Wine Bistro in Little River, South Carolina, where we earned a reputation for refined Lowcountry French cuisine.

Over the years, I’ve been honored with multiple accolades, including Coastal Uncorked’s “Top Chef”, and have been featured in Wine Enthusiast magazine. I’ve also had the pleasure of cooking alongside celebrity chefs such as Guy Fieri, Paula Deen, and Fabio Viviani.

After selling The Brentwood in 2022, Kim and I shifted focus to our travel company, BucketListWineTravel.com, where we design exclusive wine and culinary tours across Europe and the Americas.

Locally, I now offer private chef services along the Grand Strand, crafting personalized fine dining experiences in private homes and vacation properties. I also host monthly wine dinners in collaboration with top restaurants in the Myrtle Beach area.

Bon appétit!

For me, cooking is...

a passion. I have been conducting cooking classes since 1998 and love to share my experience with other people.

I learned to cook at...

my grand mother (Bonne Maman). I also graduated from three culinary school including ESC Ferrandi in Paris (www.ferrandi-paris.com/en)

A cooking secret...

is to keep experiencing, elevating and improving the recipes, techniques and presentation of my dishes.

My menus

Menu Dégustation du Chef

STARTER

All inclusive

Amuse Bouche du Chef-Surprise Tongue Teaser

FIRST COURSE

Choose 1 dish

Shrimp & Fennel Flambéed with Pernod: Sautéed shrimp and tender fennel, flambéed with Pernod for a delicate anise aroma, finished with a touch of cream and fresh herbs

Salmon Tartare: Fresh Atlantic salmon finely diced and tossed with shallots, chives, capers, lemon zest, and a hint of Dijon mustard. Served chilled with toasted baguette and microgreens

Salade Niçoise: A composed salad of seared tuna, haricots verts, cherry tomatoes, fingerling potatoes, olives, anchovies, and hard-boiled egg, dressed with a classic Dijon vinaigrette

MAIN COURSE

All inclusive

Chateaubriand de Bœuf Angus, Sauce Bordelaise: Center-cut Angus beef tenderloin, roasted and served with a rich red wine and shallot Bordelaise sauce. Accompanied by roasted bliss potatoes and bacon-wrapped haricots verts

DESSERT

All inclusive

Crème Brûlée à l’Orange Flambée au Grand Marnier: Silky, orange-infused crème brûlée, flambéed tableside with Grand Marnier for a touch of spectacle and citrus warmth

Soufflé au Chocolat: A delicate, oven-baked dark chocolate soufflé with a molten center, served with a side of vanilla crème anglaise

Menu Classique Français

STARTER

All inclusive

Fromage & Charcuterie: An artisanal selection of French cheeses and cured meats, served with cornichons, fig jam, olives, and fresh baguette

FIRST COURSE

Choose 1 dish

Coquilles Saint-Jacques: Sea scallops poached in white wine and herbs, finished with a velvety mushroom cream sauce, topped with Gruyère and breadcrumbs, then broiled until golden

Salade Niçoise: A classic Provençal salad with tuna, hard-boiled egg, haricots verts, tomatoes, baby potatoes, olives, and anchovies, drizzled with a Dijon and olive oil vinaigrette

Escargots Maître d’Hôtel: Tender Burgundy snails broiled in a rich parsley, garlic, and shallot butter, served sizzling in a traditional escargot dish

MAIN COURSE

Choose 1 dish

Boeuf Bourguignon: Slow-braised Angus beef short ribs in Burgundy wine with pearl onions, carrots, mushrooms, and lardons. Served with pommes purée

Coq au Vin: Free-range chicken slowly braised in red wine with lardons, pearl onions, mushrooms, and aromatic herbs. Served with buttered potatoes

Magret de Canard: Pan-seared duck breast served with a blackberry reduction sauce. Accompanied by roasted potato and sautéed greens

Saumon à l'Oseille-Pan-seared salmon fillet served with a velvety white wine and cream sauce infused with fresh sorrel. Accompanied by fragrant jasmine rice for a delicate balance of richness and freshness

DESSERT

Choose 1 dish

Crème Brûlée à l’Orange Flambée au Grand Marnier: Silky, orange-infused crème brûlée, flambéed tableside with Grand Marnier for a touch of spectacle and citrus warmth

Soufflé au Chocolat: A delicate, oven-baked dark chocolate soufflé with a molten center, served with a side of vanilla crème anglaise

A Taste of Italy

STARTER

All inclusive

Bruschetta al Pomodoro: Grilled ciabatta with vine-ripened tomatoes, garlic, basil, and extra virgin olive oil

FIRST COURSE

Choose 1 dish

Tagliatelle al Ragù Bolognese: Slow-simmered beef ragù, served on tagliatelle pasta and finished with Parmigiano-Reggiano

Insalata Caprese Heirloom tomatoes, fresh mozzarella di bufala, basil leaves, and extra virgin olive oil, finished with sea salt and a touch of aged balsamic

MAIN COURSE

All inclusive

Brasato al Sangiovese: Slow-braised beef short ribs in Sangiovese wine with herbs, garlic, and roasted potato

Pesce Spada alla Griglia: Grilled swordfish steak with lemon, capers, garlic, and a drizzle of Sicilian olive oil, served with a warm tomato and olive relish. on saffran rice

DESSERT

Choose 1 dish

Tiramisù Tradizionale: Classic espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa powder

Panna Cotta alla Vaniglia con Coulis di Frutti di Bosco: Vanilla panna cotta with mixed berry coulis

Flavors of the Mediterranean

STARTER

All inclusive

Mezze Platter: A sharing board of marinated olives, hummus, roasted peppers, feta cheese, roasted nuts, and warm pita bread

FIRST COURSE

Choose 1 dish

Shrimp Saganaki: Greek-style shrimp baked in tomato, garlic, and feta, finished with ouzo

Burrata & Heirloom Tomatoes: Creamy burrata with extra virgin olive oil, aged balsamic glaze, and fresh basil

MAIN COURSE

Choose 1 dish

Grilled Lamb Chops with Rosemary & Garlic: Tender lamb chops marinated in rosemary, garlic, and olive oil, grilled to perfection and served with lemon-infused couscous and a side of roasted Mediterranean vegetables

Swordfish à la Provençale: Grilled swordfish steak topped with a compote of tomatoes, Niçoise olives, capers, and fresh herbs. Served with saffron-infused rice and a drizzle of olive oil

DESSERT

Choose 1 dish

Baklava: Layers of phyllo, pistachios, and honey syrup, served with orange blossom cream

Orange Blossom Panna Cotta with Pistachio Praline: Silky panna cotta infused with orange blossom water, topped with crushed pistachio praline and citrus zest

A Taste of the Lowcountry

STARTER

All inclusive

Deviled Eggs with Crispy Ham: Classic or smoked paprika-style, topped with crispy country ham and fresh herbs

FIRST COURSE

Choose 1 dish

She-Crab Soup: Creamy Charleston-style crab bisque, finished with sherry and garnished with Old Bay oil and fresh herbs

Fried Green Tomatoes: Cornmeal-crusted and served with pimento cheese and tomato jam

MAIN COURSE

Choose 1 dish

Buttermilk-Brined Pork Chop: Pan-seared and served with Sweet Potato Purée, Sauteed Greens, and Apple Cider Jus

Shrimp & Grits: Sautéed Creek Shrimp, served over Stone-Ground Grits with Tasso Gravy and Blistered Cherry Tomatoes

DESSERT

Choose 1 dish

Bananas Foster: Caramelized bananas flambéed in a rich sauce of brown sugar, butter, cinnamon, and dark rum, served warm over vanilla bean ice cream

Peach Cobbler: Warm spiced peaches under a buttery biscuit topping, with buttermilk ice cream

Menu Dégustation du Chef

STARTER

All inclusive

Amuse Bouche du Chef-Surprise Tongue Teaser

FIRST COURSE

Choose 1 dish

Shrimp & Fennel Flambéed with Pernod: Sautéed shrimp and tender fennel, flambéed with Pernod for a delicate anise aroma, finished with a touch of cream and fresh herbs

Salmon Tartare: Fresh Atlantic salmon finely diced and tossed with shallots, chives, capers, lemon zest, and a hint of Dijon mustard. Served chilled with toasted baguette and microgreens

Salade Niçoise: A composed salad of seared tuna, haricots verts, cherry tomatoes, fingerling potatoes, olives, anchovies, and hard-boiled egg, dressed with a classic Dijon vinaigrette

MAIN COURSE

All inclusive

DESSERT

All inclusive

Crème Brûlée à l’Orange Flambée au Grand Marnier: Silky, orange-infused crème brûlée, flambéed tableside with Grand Marnier for a touch of spectacle and citrus warmth

Soufflé au Chocolat: A delicate, oven-baked dark chocolate soufflé with a molten center, served with a side of vanilla crème anglaise

Menu Classique Français

STARTER

All inclusive

Fromage & Charcuterie: An artisanal selection of French cheeses and cured meats, served with cornichons, fig jam, olives, and fresh baguette

FIRST COURSE

Choose 1 dish

Coquilles Saint-Jacques: Sea scallops poached in white wine and herbs, finished with a velvety mushroom cream sauce, topped with Gruyère and breadcrumbs, then broiled until golden

Salade Niçoise: A classic Provençal salad with tuna, hard-boiled egg, haricots verts, tomatoes, baby potatoes, olives, and anchovies, drizzled with a Dijon and olive oil vinaigrette

Escargots Maître d’Hôtel: Tender Burgundy snails broiled in a rich parsley, garlic, and shallot butter, served sizzling in a traditional escargot dish

MAIN COURSE

Choose 1 dish

Boeuf Bourguignon: Slow-braised Angus beef short ribs in Burgundy wine with pearl onions, carrots, mushrooms, and lardons. Served with pommes purée

Coq au Vin: Free-range chicken slowly braised in red wine with lardons, pearl onions, mushrooms, and aromatic herbs. Served with buttered potatoes

Magret de Canard: Pan-seared duck breast served with a blackberry reduction sauce. Accompanied by roasted potato and sautéed greens

DESSERT

Choose 1 dish

Crème Brûlée à l’Orange Flambée au Grand Marnier: Silky, orange-infused crème brûlée, flambéed tableside with Grand Marnier for a touch of spectacle and citrus warmth

Soufflé au Chocolat: A delicate, oven-baked dark chocolate soufflé with a molten center, served with a side of vanilla crème anglaise

A Taste of Italy

STARTER

All inclusive

Bruschetta al Pomodoro: Grilled ciabatta with vine-ripened tomatoes, garlic, basil, and extra virgin olive oil

FIRST COURSE

Choose 1 dish

Tagliatelle al Ragù Bolognese: Slow-simmered beef ragù, served on tagliatelle pasta and finished with Parmigiano-Reggiano

Insalata Caprese Heirloom tomatoes, fresh mozzarella di bufala, basil leaves, and extra virgin olive oil, finished with sea salt and a touch of aged balsamic

MAIN COURSE

All inclusive

Brasato al Sangiovese: Slow-braised beef short ribs in Sangiovese wine with herbs, garlic, and roasted potato

Pesce Spada alla Griglia: Grilled swordfish steak with lemon, capers, garlic, and a drizzle of Sicilian olive oil, served with a warm tomato and olive relish. on saffran rice

DESSERT

Choose 1 dish

Tiramisù Tradizionale: Classic espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa powder

Panna Cotta alla Vaniglia con Coulis di Frutti di Bosco: Vanilla panna cotta with mixed berry coulis

Flavors of the Mediterranean

STARTER

All inclusive

Mezze Platter: A sharing board of marinated olives, hummus, roasted peppers, feta cheese, roasted nuts, and warm pita bread

FIRST COURSE

Choose 1 dish

Shrimp Saganaki: Greek-style shrimp baked in tomato, garlic, and feta, finished with ouzo

Burrata & Heirloom Tomatoes: Creamy burrata with extra virgin olive oil, aged balsamic glaze, and fresh basil

MAIN COURSE

Choose 1 dish

Swordfish à la Provençale: Grilled swordfish steak topped with a compote of tomatoes, Niçoise olives, capers, and fresh herbs. Served with saffron-infused rice and a drizzle of olive oil

DESSERT

Choose 1 dish

Baklava: Layers of phyllo, pistachios, and honey syrup, served with orange blossom cream

Orange Blossom Panna Cotta with Pistachio Praline: Silky panna cotta infused with orange blossom water, topped with crushed pistachio praline and citrus zest