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.
Did you know? This review was written by our professional authors.
Members' reviews on SOURCES
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Ce sont des tapas très améliorés et dont la saveur est bien supérieure à de simple tapas justement. Une belle adresse avec un service sympathique.
Find unique Stay Offers with our Partners
Quelle grande table et un sommelier passionné et de très bon conseil à prix corrects.
De passage à Nantes nous nous y sommes régalés le soir de notre arrivée et à nouveau le lendemain midi.
Bravo l’équipe, vous êtes des bons !
Au fait, y a t’il encore des Nantaises et Nantais qui ne vous connaissent pas ?
Si c’est le cas, allez y sans tarder !