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
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Mention spéciale pour la mise en bouche avec le granité d’huître.
(Avis d'origine)
Excellent place! The food was amazing and the service was great!