Quinsou

Located opposite Ferrandi, the legendary culinary school, Quinsou (chaffinch in Occitan) is well placed to influence the great chefs of tomorrow. In a stark, modern interior (cement tiles, bare light bulbs), chef Antonin Bonnet offers a refined, delicate, sensitive and unpretentious take on artisanal cuisine. The ingredient-led dishes put the focus squarely on premium-quality produce: Axuria veal, hand-dived scallops from Erquy, matured trout from Asturias… They serve a single set menu at this fine restaurant headed by a passionate chef.

Commitment to Local Producers

• Chef Antonin Bonnet collaborates with over 150 small French producers, emphasizing seasonal and often rare ingredients, which reflects a deep respect for product origins.

Intimate Dining Experience

• Quinsou offers a cozy atmosphere with only 26 seats, allowing for a personalized and warm dining experience that fosters a sense of community and authenticity.

A Blend of Tradition and Modernity

• The restaurant's philosophy combines traditional French cuisine with modern techniques, creating dishes that celebrate simple flavors while maintaining culinary precision.

Signature Ingredients

• Local Produce: Quinsou emphasizes the use of seasonal and often rare ingredients sourced from over 150 small French producers, ensuring freshness and quality in every dish.
• Homemade Elements: The restaurant prides itself on creating everything in-house, from sauces to desserts, which enhances the authenticity and flavor of the dishes.
• Traditional French Ingredients: The menu often features classic French components, reimagined with a modern twist, reflecting the chef's commitment to traditional culinary techniques while embracing innovation.
• Occitan Flavors: Inspired by the chef's roots, the dishes may incorporate flavors and techniques from the Occitan region, celebrating the diversity of French cuisine.
• Sustainable Seafood: The restaurant is known for its careful selection of seafood, ensuring it is sustainably sourced, which aligns with the chef's philosophy of responsible cooking.