Quinsou
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"In spite of its enduring popularity with tourists, the Left Bank doesn’t make it easy to find a great French meal. For a memorable Gallic feast that isn’t insanely expensive, book at chef Antonin Bonnet’s restaurant. The funky decor is eclectic in a way that reads as very Rive Gauche (Left Bank) in French eyes, and everyone loves Bonnet’s cooking for its focus on the best French produce, cooked with a deep respect for natural flavors. Beef comes from the organic farm of Anne-Laure Jolivet near Angers, and France’s best catch-of-the-day and seasonal vegetables are treated with an exalting subtlety, as seen in the Breton lobster with beet pickles or the veal sweetbreads with truffle cream. Located in the 6th arrondissement."
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