Just opposite Ferrandi, the legendary culinary school, Quinsou ("chaffinch" in Occitan) is ideally positioned to influence the great chefs of tomorrow. In a trendy, vintage interior (cement tiles and zinc bar counter), the warm owner-chef, Antonin Bonnet, signs a spot-on, authentic take on artisanal cuisine. The excellent value for pleasure lunchtime formula is a hit every time with a choice of two menus devised around premium market-fresh ingredients. The duck and foie gras pâté en croûte, which keeps pace with the seasons, is a masterpiece of culinary balance from the delectable pastry crust to the melt-in-the-mouth stuffing. A dinky establishment where pleasure goes hand in hand with simplicity.