Table Bruno Verjus (Paris) | Influencer Restaurant Review by Alexander The Guest
AI-Generated Summary: Alexander The Guest’s Table Bruno Verjus Restaurant Review Video
Alexander visits Table by Bruno Verjus, recently ranked #3 on the World’s 50 Best Restaurants list, to assess its reputation. He highlights Bruno Verjus’ unconventional background: he became a chef at 54 with no formal training, quickly earning two Michelin stars.
Ambiance and Experience:
- The restaurant has a casual atmosphere, more reminiscent of a bistro or pub than a Michelin-starred venue.
- The stainless-steel table is unique but impractical, while the glasses and utensils are of top quality.
- Service is generally good but becomes slower over time.
Dishes Reviewed:
First Course:
- Vegetable exhibition with seedlings, flowers, and wild fruits in vinaigrette and pine bud oil. Fresh and crisp with lovely presentation.
- Served as part of the 10-14 course Color of the Day Menu (€400).
Bread:
- Crispy rye bread and brown bread (two-day fermentation). Decent but not exceptional.
Oyster Trio:
- Utah Beach Oysters with pumpkin seed praline, wild herbs, and capers.
- Wedge clam tartlet: sharp, crunchy.
- Calf brains in fritter with lobster eggs: creative and delicious.
Dungeness Crab:
- Served with onion confit, seed tuile, herbs, and a curry emulsion. Lacked excitement and richer flavors.
Asparagus with Kombu sauce and caviar:
- High-quality ingredients but lacked boldness in flavor.
Lobster (Neither Raw Nor Cooked):
- Signature dish: poached in 37-degree butter, with artichoke and caper remoulade. Clever technique with great flavors.
Carrot with wild herbs and turmeric mousseline:
- Beautifully presented but lacked depth in flavor and texture.
Finger-Burning Frog:
- Frog legs in garlic emulsion. Cooked perfectly, with an excellent sauce.
Scorpionfish:
- Served with langoustine sauce and clam stew. Flavors were good, but the dish was not perfectly cooked.
Guinea Fowl (Main Course):
- Roasted breast with wild mushrooms and spinach puffs. Heavy sauce overshadowed the dish, and the presentation lacked elegance.
Desserts:
- Praline rose ice cream: Delicious palette cleanser with hazelnuts and almonds.
- Chocolate dessert (Peruvian chocolate with capers and caviar): Unique but didn’t work flavor-wise.
- Strawberry tartlet and Madeleine with citrus jam: Tasty but the Madeleine was a bit dry.
Wine and Pairings:
- Alexander worked with the head sommelier, Agnese, to select wines, including rare chardonnays from Domaine Comte Georges de Vogue and Domaine de la Vougeraie.
- Some wines, such as a 2007 chardonnay, were underwhelming.
Overall Impression: Alexander notes the unique layout and atmosphere of the restaurant but finds some dishes lacking depth or impact, making him question how it ranked so highly. The total bill was €2000 for food and €3250 for wine.
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Table Bruno Verjus is a highly acclaimed restaurant located in Paris, France. Established by Chef Bruno Verjus, the restaurant has gained significant recognition, including two Michelin stars and a ranking of No. 3 on The World’s 50 Best Restaurants list for 2024. Table is known for its innovative “poetic culinaria” approach, where the menu changes daily based on the freshest seasonal ingredients available. The restaurant features an open kitchen with a long counter designed like a wave, creating an intimate dining experience where guests can observe the culinary team at work. Chef Verjus, who had several careers before opening Table a decade ago, is dedicated to sourcing the finest ingredients and preparing them with respect and simplicity. The restaurant offers a single tasting menu, called “Colour of the Day,” which typically includes 10 to 14 courses and emphasizes seafood, fresh vegetables, and high-quality meats.
Address
3 R. de Prague, 75012 Paris, France
Customer Feedback
Diners of Table Bruno Verjus frequently praise the exceptional quality of the ingredients, the innovative presentation, and the overall dining experience. Many guests describe their meals as unforgettable, highlighting the chef’s ability to create complex flavors while maintaining simplicity in preparation. Customers appreciate Chef Verjus’s personal involvement, as he often interacts with diners throughout the evening, discussing the dishes and their origins. The attentive service and knowledgeable staff, particularly the sommelier, are frequently mentioned as enhancing the overall experience. While some diners note the high price point (€400 per person for the tasting menu as of 2024), most feel the experience justifies the cost.
