Discovering “À la Source” with Nicolas Sale,
a gastronomic immersion in the heart of Rungis
Rungis - Nicolas Sale, former Michelin-starred chef at the Ritz Paris, is taking on a new challenge with his ambitious project “À la Source”, a unique space nestled in the heart of Rungis Market. Meet a passionate chef who reveals his vision of authentic and convivial gastronomy.
A career marked by excellence
Nicolas Sale's career commands respect. After a vocational certificate in cooking at the Lycée Hôtelier Eugénie-Cotton, he honed his craft in prestigious establishments before being appointed executive chef of the Ritz Paris. There, he learned the importance of excellence and rigor, values that would accompany him throughout his career.
My first memory of cooking is at my grandparents' house in Mayenne, surrounded by the smells of simmering dishes and farm produce. These moments forged my respect for the product and my passion for cooking, he confides.
À la Source: a project in the heart of Rungis
After leaving the Ritz in 2021, Nicolas Sale feels the need to return to basics. Being as close as possible to producers, returning to honest cuisine, that’s what drove me to create À la Source, he explains. Located in Rungis, the largest fresh produce market in the world, this hybrid venue offers a gourmet canteen and a confidential restaurant for an immersive experience.
Rungis is an extraordinary place to live. Here, we have access to exceptional products, as close as possible to their origin. This project is also a way of celebrating those who provide us with the raw materials, the producers, the artisans, emphasizes the chef.
Nicolas Sale's career commands respect. After a vocational certificate in cooking at the Lycée Hôtelier Eugénie-Cotton, he honed his craft in prestigious establishments before being appointed executive chef of the Ritz Paris. There, he learned the importance of excellence and rigor, values that would accompany him throughout his career.
My first memory of cooking is at my grandparents' house in Mayenne, surrounded by the smells of simmering dishes and farm produce. These moments forged my respect for the product and my passion for cooking, he confides.
À la Source: a project in the heart of Rungis
After leaving the Ritz in 2021, Nicolas Sale feels the need to return to basics. Being as close as possible to producers, returning to honest cuisine, that’s what drove me to create À la Source, he explains. Located in Rungis, the largest fresh produce market in the world, this hybrid venue offers a gourmet canteen and a confidential restaurant for an immersive experience.
Rungis is an extraordinary place to live. Here, we have access to exceptional products, as close as possible to their origin. This project is also a way of celebrating those who provide us with the raw materials, the producers, the artisans, emphasizes the chef.
A place in perpetual motion
How will “À la Source” live on a daily basis? Nicolas Sale responds enthusiastically: “It will be a living place, a space where the cuisine reinvents itself every day based on market arrivals.”
The day is organized around several highlights. At lunchtime, a gourmet canteen offers dishes to share in a friendly atmosphere. In the evening, it’s time for a more exclusive experience with a confidential gastronomic space. But “À la Source” is much more than a restaurant: it’s also a laboratory for the transmission and meetings.
“We will welcome guest chefs, producers, and winemakers for masterclasses and events. The goal is to make this place a true platform for exchanges around gastronomy,” he says.
A philosophy of sharing
With “À la Source,” Nicolas Sale advocates a cuisine rooted in its time, both responsible and forward-looking. “We must return to the essentials, respect the product, the seasons, and above all put sharing back at the center of the table.”
The chef concludes: “What I hope is that everyone who walks through the doors of “À la Source” experiences the simple pleasure of a good meal, shared in a warm atmosphere.” »
A project to discover without delay, in the heart of the largest market in the world.
