Set opposite the renowned Ferrandi culinary school, Quinsou (“chaffinch” in Occitan) is ideally placed to influence the great chefs of tomorrow. The warm and welcoming chef-patron, Antonin Bonnet, offers precise and sincere cuisine, served in a vintage bistro setting with cement tiles and a zinc bar. At lunch, the excellent value for money is a delight: two set menus to choose from, both built around fine market produce. The mallard and foie gras pâté en croûte, which changes as the season unfolds, borders on perfection: shortcrust pastry, a tender filling, and a masterful balance. A bijou address where pleasure meets simplicity.