With the chef Antonin, from the Sergent Recruteur where he raised the bar to one michelin star, the guidelines are simplicity and quality. Like he says himself, he is a purist. He doesn't beat around the bush when it comes to food and uses only fresh products of high quality, with a lot of flavor and he works them with simplicity no extras but a lot of generosity - just like the surroundings of Quinsou, the latest of his adventure. Always very trendy and in the current mood, it is a pure bistrot with a beautiful regional products... we love it!! :-D