Quinsou’s Seasonal Menu: How Spring Transforms Our Plates
The Return of Ingredients We Look Forward to All Year
After winter’s root vegetables and squash, spring brings freshness and vibrancy back to the menu. Asparagus, fava beans, peas and wild garlic return, often barely cooked to preserve their crunch and clean, distinctive flavours. Morels also mark the change of season, with their unique earthy aroma.
These ingredients require care. Their season is short, sometimes lasting just a few weeks, and their quality depends entirely on the soil they grow in. That is precisely what interests us. Cooking in harmony with the seasons means accepting that April’s menu will look different from June’s — and that is exactly how it should be.
More Than 150 Producers Behind Every Plate
A menu that evolves with the seasons depends on one essential thing: the quality of the ingredients that enter our kitchen. Antonin Bonnet works with more than 150 small-scale French producers, each carefully selected. Vegetable growers, farmers, fishermen and artisans who share the same commitment to quality and craftsmanship.
This close relationship makes all the difference. It allows us to know where every vegetable comes from, follow ingredients from one season to the next, and adapt our menu to what nature actually provides, rather than what a supplier happens to have in stock. When an ingredient is at its best, it makes its way onto the menu. When its season ends, we let it go.
Why We Don’t Have a Fixed Menu
Choosing a daily menu over a permanent à la carte menu is a deliberate decision. A fixed menu requires serving the same dishes all year round, which often means sourcing ingredients out of season and sacrificing flavour. A daily menu, on the other hand, lets the ingredients take centre stage.
At Quinsou, this means putting your trust in the chef. You choose your menu format, then let yourself be guided. For many guests, it’s a welcome change: no lengthy menu to decipher, just a sequence of dishes designed to work together, guided by the seasons and a sense of balance. It also means that no two meals at Quinsou are ever quite the same.
Wines That Follow the Same Philosophy
Seasonality extends beyond the plate. Our wine cellar features more than 150 selections, with a particular focus on natural wines. Our sommelier creates pairings based on the menu of the moment, ensuring that each dish is complemented by the right glass.
In spring, this means fresher, more vibrant wines with bright acidity, complementing the delicate flavours of young vegetables. Many of our guests consider food and wine pairings one of the highlights of dining with us. It is all the more enjoyable because the pairings evolve with each season, too.
Come and Discover Our Current Menu
The best way to understand how spring transforms the experience at Quinsou is to come and taste it for yourself. Our menu evolves week by week, following the arrival of seasonal ingredients, in our intimate 26-seat dining room opposite Ferrandi Paris. Book your table online or by phone, and let the season take care of the rest.