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.