Who’s it for? Discerning diners, who like to know the provenance of what’s on their plate.
What should I order? The produce in the daily-changing menu is the star of the show: think Saint-Guénolé grey sea bream with pink French apples, beans and sage butter.
When should I go? For the €35 set lunch menu.
Grey sea bream from Saint-Guénolé, pink French apples, white beans and sage butter…the menu reads like a love letter to its produce. Each dish arrives with an explanation by the waiter, including the provenance of each ingredient – down to the fishmonger or breeder’s names.
Chef Antonin Bonnet has a CV as long as his arm (Le Sergent Recruteur in Paris, The Green House in London and Languiole’s Michel Bras) and works directly with most of his producers. Rustic and elegant, the décor is simple and good taste, which is fitting for its 6th arrondissement address.
We love Quinsou for its daring cooking, which is presented without a trace of pompousness. Dessert is evidence of this: rosemary ice cream, with fresh fruit, a spoonful of Willamette raspberry jam and a tiny biscuit. Almost as good as licking your fingers after a blackberry-picking session.