Fresh, seasonal produce and a short, committed menu.
They have handed over to their head chef Hippolyte Pignon. But Ingrid Deffain and Guillaume Decombat, spotted by Gault et Millau, are still looking after Sources. With a wooden counter, small tables and exposed stonework, the atmosphere is unpretentious. Perfect for enthusiastic, committed cooking, where the essence of the produce is sought. Starters include cold tomato soup with mustard sorbet or fish crudo with condiments. Main courses include pasta with spinach butter and chanterelle mushrooms, caramelized pork ribs with creamy polenta, seasonal peaches and rice pilaf with Nantes butter and fig leaf. Natural wine list and expert advice from sommelier Nadège Gasc. In the dining room, Sophie Fauvel takes care of business.
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Members' reviews on SOURCES
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Un bon moment tout simplement.
Gros coup de cœur sur la laitue braisée à la grenobloise en entrée: tous les éléments se mariaient à la perfection! J’ai rarement été emballé à ce point par un plat si « végétal».
Merci a l’équipe pour ce divin dîner!