Una stella MICHELIN: una cucina di grande qualità. Merita la tappa!
Prodotti di prima qualità, finezza nelle preparazioni, sapori distinti, costanza nella realizzazione dei piatti.
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.