Two chefs whose work I admire are not classically trained at all, but someone who had other lives before running their restaurants. Hedone’s Mikael Jonsson used to be Monaco based lawyer; Bruno Verjus, French doctor and businessman, now cooks at his restaurant La Table in Paris. What brought them behind the stoves is an obsession with good food and exquisite quality of ingredients. Hedone has one Michelin star, La Table -none, but who really cares about Michelin stars nowadays anyway? At Hedone and at La Table, you will experience new kind of dining, where ingredients are as good as at 3 Michelin star restaurants and these bon viveurs turned chefs are really hard on themselves and are constantly growing and improving. My last time at La Table was almost one year ago and while the produce is still the best you can get, the skills and the techniques are even more precise. Bravo Bruno. (Wonderful dish of turbot, its head collagen sauce, first asparagus and egg yolk.)
