Former multi-star chef at the Ritz Paris, Nicolas Sale left the palaces to settle in the heart of the largest fresh produce market in the world. With Rungis, he wanted a more direct story, in contact with the producers, far from the aftermath of Place Vendôme.
A little over a year after the opening of À la Source, a bistronomic canteen that he runs with Stéphane Layani at the Rungis International Market, this bet has nevertheless come up against reality: economic difficulties, legal recovery and the need to review the copy.
From Courchevel to the Ritz, a star-studded journey before the Rungis bet
Born in Paris in 1972, the chef trained in large establishments before signing his first dishes at the Hyatt Paris-Madeleine. He then won a star at the Monte-Cristo at the Hôtel du Castellet then continued at the Pêcheurs du Cap d’Antibes.
His career changed scale in Courchevel, where he directed La Table du Kilimanjaro then Kintessence at the K2 Palace, twice obtaining two Michelin stars. In 2015, he was appointed chef at the Ritz Paris, earned three stars, was elected Chef of the Year in 2017 and left Place Vendôme in 2021 to become chef-operator.
À la Source in Rungis, an ambitious concept quickly weakened
The À la Source project is announced in 2023 and will see the light of day on April 7, 2025, in the heart of Rungis. The place is intended to be a bistronomic canteen with open kitchen, market cuisine, take-away offer and a future more confidential space for haute cuisine, lunch menu at 49 euros and hope of a Bib Gourmand.
Very quickly, the establishment found neither its economic balance nor a sufficient audience. The date of cessation of payments is set for September 1, 2025 and, on May 13, 2026, the Créteil commercial court opens a judicial recovery procedure. A lucid observation, the chef admits: , before mentioning a , he confides to the Parisian.
After Rungis, an accepted setback and the desire to bounce back
After the procedure was opened, an attempt was made to revive the restaurant: Nicolas Sale entrusted the management of the restaurant to one of his partners, returned to the kitchen on a daily basis and worked on a cheaper offer, intended to attract a wider clientele without denying the spirit of market cuisine.
The strategy will not be enough and, on July 18, 2026, the chef announces the end of the mission of his consulting company with À la Source, thanking teams, partners and clients and indicating that he will devote himself to new gastronomy and creative projects. On August 26, in a message on Instagram cited by Food et Sens, he insists on humility, vulnerability and the right to make mistakes, claims his loyalty to his values and assures that at 54 he maintains positive energy and is already looking towards a new playing field.
Who is Nicolas Sale?
He is a multi-starred French chef, trained in Courchevel and former chef of the kitchens of the Ritz Paris.
Where is the restaurant À la Source?
À la Source is located at the Rungis International Market, south of Paris, in the heart of the wholesale market.
Why did À la Source experience financial difficulties?
The restaurant did not find its audience or its economic balance, which led to a cessation of payments in 2025 then to judicial recovery in 2026.
