Table

First morels of the season
First morels of this season

Former entrepreneur and food blogger, Bruno Verjus is not a typical French chef. Without any formal training he now runs Table, a restaurant in the 12th arrondissement focusing on exceptional produce. Starting with this season’s last scallops and oysters from Bretagne, finishing with first green and white asparagus and morels, the ingredients chef Verjus uses are really outstanding. Most of the dishes were quite minimally and simply prepared. They say that good product speaks for itself, and this is the case of Table.

Table:  3 Rue de Prague, 75012 Paris; tel. +33 1 43 43 12 26

Sensational raw scallop
Sensational raw scallop
Abalone
Abalone
The abalone was "cooked" with brown butter
The abalone was “cooked” with brown butter
Sea bass
Sea bass
Bruno Verjus at his kitchen
Bruno Verjus at his kitchen
Green asparagus with salt cured egg yolk and parmesan cheese sauce
Green asparagus with salt cured egg yolk and parmesan cheese sauce
White asparagus
White asparagus
Whole morel
Whole morel
Very tasty vegetables
Very tasty vegetables
Bruno Verjus is a serious amateur of wines
Bruno Verjus is a serious amateur of wines
Turbot
Turbot
First strawberries with lovage ice cream
First strawberries with lovage ice cream
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