Aiste Miseviciute Instagram – If there is one chef who can truly make his ingredients “speak”, it’s certainly Bruno Verjus @bruno_verjus at Table restaurant in Paris (2 Michelin stars). When you sit behind the metal counter in the open kitchen, you feel like you’re dining with the artisans and producers who grew the radishes, strawberries, or caught the rare wild trout near the Yeu island. I’ve been fortunate to visit Table restaurant since its opening, and to me, it’s one of those rare restaurants that only gets better over time. It’s always evolving, changing, and each time lets you experience something that will never be replicated again.
In the pictures
– Neither raw nor cooked – Lobster from Yeu, artichoke, nettle and caper remoulade, halophyte. One of the best lobster dishes ever created.
– Spring vegetables, herbs, and flowers with bottarga from Trikalinos- such simple yet extraordinary dish.
– Fabulous large crab with yellow curry and seed tuile.
– Vol-au-vent – Chanterelle mushrooms, pig’s ears and langoustines, asparagus mucilage.
– Very special and rare wild trout from the Adour River, sabayon with Solta olive oil, sautéed chanterelle mushrooms.
– Roasted cow, fermented cherries, whelks, served with blonde morels from the Vosges in a spinach puff pastry. (Not in the picture)
– Strawberry and teardrop peas tartlet, chiboust cream with orange blossom.
– Magnificent Peruvian chocolate tartlet – Infusion of Linosa capers and oscietra caviar, hazelnut oil. Tribute to Claudio Corallo and Jacques Genin.
– Chef Bruno Verjus | Posted on 15/Jun/2024 16:12:36
