Table – Chef Bruno Verjus
Credit Philippe Vaures
“The way we eat determines the world we live in”
Continuing our coverage of top chefs and restaurants worldwide, we highlight Bruno Verjus and his unique culinary journey. His restaurant Table embodies liveliness and energy. Its story begins with respect—respect for the ingredients, which chef Bruno Verjus treats as the stars of your experience, tuned to their natural qualities. Depending on the season, time, and region, artisans are brought in to share their exceptional products.
Table
Credit Stéphane Riss
Words to live by: “The way we eat determines the world we live in.” Bruno Verjus lived many lives before opening his Parisian restaurant, Table. Medical student, entrepreneur, blogger, journalist, author, TV and radio personality — this self-taught chef moves through life without looking back.
Table dish
Credit Stéphane Riss
Table
Credit Stéphane Riss
Now on the other side of the counter, he defends his most loyal friends: artisan producers. Disconcerted by outstanding character, the Michelin guide awarded him his first star in 2018. Just 4 years later, it’s obvious: Table is a destination in itself, offering a unique experience. The second star was awarded to this extraordinary restaurant. One year later, in June 2023, Table made a spectacular entry into the World’s 50 Best Restaurants ranking, directly in 10th position.
Table dish
Credit Stéphane Riss
Table exterior
Credit Philippe Vaures
Foodies from all over the world now flock to this off-the-beaten-track restaurant, the only 2-star in eastern Paris, and make it their favorite destination: in June 2024, Table ranked 3rd at The World’s 50 Best Restaurants in Las Vegas. One year later, in Turin, it confirmed its place among the world’s top ten, reaching number 8.
Table dish
Credit Stéphane Riss
Table dish
Credit Stéphane Riss
Bruno Verjus is an exceptional person. A unique personality, with an open mind that blends a love for produce and producers with a quest for the perfect gesture. A magician who turns every meal into a memorable experience. With no menu to choose from, he creates his own daily menu based on what he receives from his producers, which he charmingly calls “the color of the day.”
Table interior
Credit Philippe Vaures
Foie gras Poutargue
Credit Stéphane Riss
Table Interior
Credit Philippe Vaures
By starting behind the stove late in life, in his fifties, he has freed himself from all diktats. At Table, nothing is prepared in advance; everything is made fresh. His cuisine, which seeks above all to magnify the product, takes you on a journey.
Table dish
Credit Stéphane Riss
Chef Bruno Verjus
Credit Philippe Vaures
For Bruno Verjus, cooking means never taking your eyes off the living, respecting it in the choice of products, the art of cutting and the respect for balance. Above all, there’s a great deal of freedom, humanity and love in his cuisine.
Table dish
Credit Stéphane Riss
Chef Bruno Verjus
Credit Philippe Vaures
It’s a philosophy that he reveals in ‘L’Art de nourrir’, written during the lockdown and published by Flammarion in 2021, and now translated into several languages.
