QUINSOU
A unique Menu to taste the cuisine of a chef, Antonin Bonnet, who has adopted this phrase from Edgar Morin: “True novelty is always born in returning to the sources”. Passionate about local tastes, his cuisine is stripped of all frills to highlight the products and their exceptional quality above all. A sense of authenticity which is found in the finesse of the associations: white asparagus is served with a kombu jelly, yuzu cream and lemon caviar, monkfish from Saint-Gilles-Croix-de-Vie with apple ratte with hay, roasted carrot, turnip, miso sauce and yuzu, black head Manex lamb with black sesame lentil cream and Tahitian vanilla cheesecake with Corsican pomelo. The bread, too, is homemade from ancient wheat and the cellar is full of little treasures.
Discovery menu in 4 courses at lunchtime and 5 courses at dinner.
