Sources
Restaurant · Nantes ·
Meticulously sourced seasonal cuisine with creative pairings
Meticulously sourced seasonal cuisine with creative pairings
"The meat, fish and vegetables are all meticulously sourced by Sources. Guillaume and Ingrid, who met at the Ferrandi School (Paris), treat us to fresh, bold cuisine with a vegetarian and seafood slant; a market-based set menu at lunchtime, carte blanche for the chef with the five-course dinner menu. Educational resources service nearby." - Michelin Inspector
"Ingrid Deffein and Guillaume Decombat took over a creperie and turned it into one of the city’s most promising neo-bistros with an elegant but not overly designed style. The couple keeps your attention on the food, which is as visually arresting as it is eclectic. Much of the food pays homage to the region: Vegetables are sourced from Les Vergers du Bois Macé, northeast of the city, and fish from the Atlantic Coast, an hour’s drive away. Expect bright pairings like tomatoes cooked several ways and served with black olive tapenade and yuzu tapioca; a perfect soft-boiled egg on a bed of asparagus and smoked croutons; or line-caught white tuna in a tiger’s milk marinade and topped with apricots and almonds. [$$]" - Lindsey Tramuta
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