Les Sources de Fontbelle
Angoulême, France
⭐1 Star
The Experience
From Michelin Guide
Five minutes from the centre, you can’t miss this spectacular modern edifice built out of metal, concrete and glass, overlooking the forest. At its helm is chef Guillaume Veyssière, who signs an innovative repertory underscored by spot-on technique. The eye-catching venue suits the chef and his flair for theatricality down to a T, from the appetisers to the desserts, such as an amazing sweet-toothed concoction of cep mushrooms and parsley. His endeavours to keep it local are laudable and feed into his success, a case in point being Imperial prawns from the Charentes marshlands with smoked dill oil and black garlic. At lunchtime, tuck into a seasonal menu at the Forêt des Sources bistro.
Unique Things
From Visitor Experiences
Spectacular Modern Architecture Overlooking Forest
Les Sources de Fontbelle is housed in a striking modern building made of metal, concrete, and glass, which stands out for its contemporary design and scenic views overlooking the forest near Angoulême. This architectural boldness complements the chef’s flair for theatrical presentation in the cuisine.Integration of Local and Valley-Sourced Ingredients
The restaurant uniquely combines products from the nearby Fontbelle valley—such as vegetables from their garden and honey from local beekeeping—with other local ingredients, emphasizing seasonality and authenticity. This deep connection to the immediate terroir is a defining feature of their gastronomic approach.Creative and Theatrical Culinary Style by Chef Guillaume Veyssière
Chef Guillaume Veyssière leads the kitchen with innovative and precise techniques, creating dishes that are both visually theatrical and inventive in flavor combinations, such as a dessert featuring cep mushrooms and parsley or Imperial prawns from local marshlands with smoked dill oil and black garlic. His cuisine is noted for balancing creativity with respect for local produce.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Les Sources de Fontbelle in Angoulême include:
Cep Mushrooms: Featured in a notable sweet-toothed dessert that combines cep mushrooms with parsley, showcasing the chef's innovative use of local forest ingredients and blending savory with sweet.
Imperial Prawns from the Charentes Marshlands: Used in a signature dish paired with smoked dill oil and black garlic, highlighting the local aquatic bounty and the chef's skill in balancing smoky and umami flavors.
Black Garlic: Incorporated alongside the imperial prawns, black garlic adds depth and a sweet-savory complexity to the dish, enhancing the local seafood's flavor profile.
Parsley: Used creatively in the dessert with cep mushrooms, parsley adds a fresh herbal note that contrasts and complements the earthiness of the mushrooms.
These ingredients reflect the restaurant's commitment to local sourcing and creative, technically precise cuisine under Chef Guillaume Veyssière, emphasizing regional produce from the Charentes area and forest surroundings.