Table’s Chef Patron Bruno Verjus has dedicated his life to food. Before he opened Table he used to be a critic, food writer and even wine maker. Now he has taken on the challenge to make use of his experience and knowledge and serve others. You will find him cooking in the open kitchen with his staff, it is hard to miss him standing there.

The food is produce focused. Through the years he seemed to have identify the best producers which he now invites guests to enjoy. He let these ingredients shine so the dishes might look simple like the tomato salad but when you taste it you understand that there’s a lot of thinking behind all ingredients and how to keep focus on them. One also understands what great suppliers he has when ingredients are that delicious. He is also not afraid to think different and add delicate spices like saffron in MARSALA cream to enhance the flavor of a fish.

The menu is focused and changes accordingly depending on what can be sourced from the top producers. The restaurant is open and relaxed and if you sit by the curved zinc-counter you can watch all the dishes be prepared in front of you. Meats and pineapples are roasted on the rotisserie behind and all in all it is a relaxed and functional setting. The wine list also has some very interesting wines so be sure to discuss with the sommelier and help him guide you to discover new great wines which you probably haven’t tried before. The restaurant is situated near the bastille.

If you have any questions be sure to ask, Bruno has a vast knowledge and passion which he shares generously with his guests. In any case be sure to pass by if you are in Paris and want to enjoy relaxed dining with excellent ingredients and cooking.

Gastronomy

Interior

Written by Joakim