The story
Quinsou is a French bistro at 33 rue de l'Abbé-Grégoire in Paris's 6th arrondissement, and it holds one Michelin star (2026). The kitchen is led by chef Antonin Bonnet, whose menus pair first-rate ingredients with a bistro format.
Antonin Bonnet describes his cooking as responsible, aiming to balance good taste with good sense. The restaurant's own framing is that real novelty comes from returning to the source. Le Fooding also noted the room's big mirrors, camel-toned banquettes and globe lights, a setting that feels relaxed rather than formal.
The menu on the site lists diver-caught scallops from the bay of Saint-Malo with raw cream, kohlrabi and a ponzu vinaigrette. Foie gras runs through the list, from a duck and foie gras pâté en croûte with prune and Armagnac to a ballotine marinated in Armagnac, which is also sold online. In Le Fooding's account, squid from Saint-Guénolé came with hay-smoked potatoes and a squid ink vinaigrette, and the tuna tartare could be finished with caviar.
Recognition
Ambience
Details
History
High quality cooking
The years pass and Quinsou (“finch” in Occitan) sings just as sweetly as ever! The man behind the magic? Antonin Bonnet, taking it easy in his luxurious bistro (big mirrors, camel-toned banquettes, globe light fixtures) as he transforms first-rate ingredients into top-quality plates. The day we went for lunch, the €38 prix-fixe menu featured a heady tartare of Albacore tuna from Saint-Jean-de-Luz upgraded with caviar (+€9), plus a tomato condiment, pickled radish and shiso; fabulous squid from Saint-Guénolé lounging on a bed of grilled peppers, with small potatoes smoked over hay and an orgiastic squid ink vinaigrette, all sauced up with homemade bread prepared using heirloom wheat flours – or a plump sausage from the neighboring Boucherie Grégoire (one of the chef’s properties), with al dente haricots verts, coco de Paimpol beans and chard; before a delicious damson plum tart paired with fromage blanc ice cream and encircled by crushed amaretti. The stunning five- or six-course menus are also worth considering: eg.: smoked eel, squid ink vinaigrette, hay-smoked potatoes and purslane; roasted kabocha and red kuri squash, butternut squash purée, physalis and nasturtium; red mullet, sunchoke, purple beans, dill and a bouillabaisse sauce; cabbage with citrus, earl grey and orange infused whipped cream and lemon sorbet… // A.D.
Location
Facebook
Instagram
X