La Source

Originally from Cuzieu, which is a mere 2km away, Antoine Bergeron is very much a local boy. Ambitious and passionate about his work, he takes you on a surprise fine dining journey that subtly, creatively and joyfully showcases ingredients from hand-picked suppliers. Comfortably seated in the bright, contemporary dining room, you will enjoy a culinary tour of the region and the local markets. For example, sweetbread and cauliflower, capers and pike roe; fillet of Aubrac wagyu beef, ceps and onions; pears and Piedmont hazelnuts and a citrus fruit crème, inspired by a Paris-Brest pastry. Food that nurtures the soul, with special mention for the sauces and stellar craftsmanship.

Étapes tasting format: Balade en Terre Ligérienne

• La Source dévoile son menu au fil des « Étapes » avec 6, 8 ou 10 plats, permettant au convive de choisir le rythme et l’ampleur du repas, plutôt qu’un menu carte traditionnel (Balade en Terre Ligérienne).

Un cadre remarquable au sein d’un Domaine historique centenaire

• Le restaurant est installé dans le Domaine de la Charpinière, autour d’un pigeonnier centenaire, avec une salle lumineuse et contemporaine offrant une vue sur un jardin impeccablement entretenu.

Focalisation locale et saisonnière avec des producteurs du coin

• La cuisine s’appuie sur des producteurs locaux et saisonniers: légumes du maraîcher, escargots du Forez, chocolat Weiss, et fromages du GAEC des Colombes ou de la Ferme du Champ Vert, témoignant d’un profond enracinement régional.

Signature Ingredients

• Escargots du Forez: Local snails from the Forez region, highlighted as a defining regional specialty of La Source. Sourced from Forez producers to ground the menu in terroir; the snails are prepared in ways that honor their natural flavors and seasonal character, forming a recurring motif across the restaurant's six-, eight-, or ten-step tasting experiences.
• Légumes du maraîcher (seasonal vegetables): Vegetables sourced directly from local market gardeners in the Forez area. The kitchen leans on the seasons and the farmers' harvests to express terroir in every course, using fresh, crisp produce as the backbone of the menu and a key connection to local producers.
• Chocolat Weiss: High-quality Weiss chocolate used in desserts, tying childhood memories and seasonal themes to the plates. This renowned chocolate brand is employed to craft refined, chocolate-centric courses that showcase depth, balance, and finish.
• Fromages du GAEC des Colombes et de la Ferme du Champ Vert: Local cheeses from nearby dairy farms (GAEC des Colombes and Ferme du Champ Vert) that feature prominently in savory plates and cheese-forward moments. They embody the restaurant’s commitment to local dairy craftsmanship and to showcasing regional terroir.