Charles Coulombeau's good addresses

Mathilde Bourge | 6/16/24, 10:23 AM

Charles Coulombeau, chef at La Maison dans le Parc in Nancy, reveals his five favourite places to buy bread, flour and snails!

Charles Coulombeau is one of the young generation of chefs to watch closely. At the helm of La Maison dans le Parc restaurant in Nancy, crowned with three Gault&Millau toques, the chef and his partner Roxane offer a timeless experience in a chic, uncluttered atmosphere with, as the name suggests, a view of the park. Charles Coulombeau's menu, with its hint of Japanese influences, is supported by local suppliers, some of whom are available to the general public. Here are five of the chef's favorite addresses in and around Nancy.

La Fromagerie des Frères Marchand, Nancy

On weekends, Charles Coulombeau likes to stroll around to buy good produce for his family. He's a regular visitor to Fromagerie des Frères Marchand. "They also do poultry, catering and have a restaurant, but I like them best for their cheeses," says the chef. Fun fact: the Marchand brothers hold the record for the world's largest cheese platter, with 730 varieties presented over a 40-metre length!

Where to buy? Fromagerie des Frères Marchand, Marché Central, Place Henri Mengin, 54000 Nancy, France
www.fromages-freres-marchand.fr

Bread from boulangerie Regain, Laxou

To buy good sourdough bread, Charles Coulombeau likes to go to the Regain bakery in Laxou, a few kilometers from Nancy. "They're only open afternoons on weekdays and mornings on Saturdays. They've come up with a way of working that's more viable for them, and make great old-fashioned bread," recommends the chef, who also offers some in his restaurant, alongside those made directly by the team at La Maison dans le Parc.

Where to buy? Boulangerie Regain, 61 boulevard Emile Zola, 54520 Laxou
www.regainpainsaulevain.fr

Alex'Scargot snails, Belleau

For quality snails, the chef at La Maison dans le Parc trusts Alexandra and Anthony. Based in Belleau, they offer a wide range of products, including coquilles à la Bourguignonne, briochettes, mini puff pastries and snails in verrines. Charles Coulombeau, for his part, buys them in the wild and offers them in a variety of preparations in his restaurant.

Where to buy? Alex'Scargot, 7 rue Saint-Pierre, 54610 Belleau, France
www.alexscargot.fr

Oils from La Ferme du Sillon, Lay-Saint-Rémy

Charles Coulombeau sources his organic oils from La Ferme du Sillon, in Lay-Saint-Rémy. Rapeseed and sunflower oils are cold-pressed on the farm, and can be ordered before being picked up directly on site every Friday afternoon.
► Where? La Ferme du Sillon, 14 rue France, 54570 Lay-Saint-Rémy

Flour from Moulin Janot, Savigny

Artisan millers for six generations, the Janot family produces superb flours from ancient varieties of wheat, which Charles Coulombeau is particularly fond of. "It's a simple product, but it makes all the difference when it's of good quality", says the chef. Moulin Janot offers not only traditional flours, but also cereal flours, special breads and gluten-free flours.

Where to find us Moulin Janot, 2 rue le Moulin, 88130 Savigny, France
www.moulinjanot.fr

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