Au Cœur du Marché

Au Cœur du Marché sits inside Marché de Rungis as part of À la Source, connecting the market pavilions directly to the plate. The concept combines a convivial cantine, an intimate hidden gastronomic restaurant and a reinvented food truck housed in a container. Products are selected on site in Rungis and transformed with care: cuisine builds on daily arrivals and seasonal sourcing. The operation emphasises sharing and transmission, hosts guest chefs, producers and winemakers for masterclasses and events, and serves breakfast and brunch for early market workers, a three-course market menu at lunch and a more exclusive gastronomic evening. The site comprises three complementary spaces: a friendly communal cantine, a discreet fine-dining room for intimate immersion and a converted-container food truck. The vibe is warm, convivial and market-oriented, focused on the product; seating and specific design details are not provided. Cooking focuses on contemporary, market-driven dishes that change with arrivals and seasons, respecting provenance and simplicity while remaining creative. The menu bridges the five emblematic market pavilions — meat, seafood, produce, dairy and flowers — and the plate. Nicolas Sale leads the project; formerly the starred executive chef of the Ritz Paris, he left the Ritz in 2021 and founded À la Source to return to fundamentals and celebrate producers and artisans. Specialties include the Menu Au Cœur du Marché three-course market menu, Ça coule de Source breakfast, Petit déjeuner Rungissois (breakfast with oysters and avocado toast), avocado toast and fresh oysters served as part of the breakfast option.