Quinsou

Opposite the legendary culinary school, Ferrandi, Quinsou (a chaffinch in Occitan) chirps a gourmet melody that has every chance of influencing the great chefs of tomorrow. In a modern, sharp-edged interior (cement tiles, bare lightbulbs), the chef, formerly of Sergent Recruteur, Antonin Bonnet, crafts distinctive dishes, which are unencumbered, delicate, sensitive and free of unnecessary frills, allowing the ingredient to shout its name. Line-fished seabass from Saint Jean de Luz, bouilla-thai sauce, Salers fillet of beef with roast cèpe mushrooms, garlic cream with sweet almonds… A single set menu that matches the chef’s enthusiasm.