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