Revisiting a restaurant where you have had previously had an outstanding meal can be a little nerve wracking , if the experience doesn’t match your memories you can feel disappointed.
Thankfully this has little chance of occurring with return visits to @bruno_verjus Table restaurant .
Great produce , cerebral flavour combinations, terrific cuisson , it’s a case study of refined simplicity, oh and the work of the saucier is phenomenal!
Every meal starts with “Le couleur du Jour “ , an artistic composition of the days best vegetables. Beetroot was humming today , and also loved the okra .
A trio of seafood bites follows, an Utah beach oyster paired with wild herbs, Whelks with ginger and turmeric, and my favourite a tart shell filled with taramasalata and clams .
A handsome asparagus spear is served with a quenelle of caviar and all that is left to do is to spike it into the vivid green seaweed moussayon.
Vol- au - Vent gets pimped up with langoustine, morels and white asparagus , classics do shine !
The signature lobster was perhaps better this time than previously, raw lobster is bathed with a butter perfumed with roast lobster shells , this neither cooks nor leaves the lobster completely raw, it’s a culinary limbo which results on a very tender and beautiful product, little bursts of artichoke contrast beautifully with the sweet crustacean.
A soup duo maintains the harmony , eggplant with brown butter and herb soup .
Turbot is gently roasted, and served with an astonishing sauce made from grey shrimp and langoustine shells.
Guinea fowl is paired with morels , spinach and another terrific jus . It’s the kind of jus where you may think the reduction has been taken too far , yet it’s delightfully sticky and compliments the dish perfectly.
Cheese from Bernard Antony is served with a beautifully dressed green salad , and paired with a terrific house vermouth suggested by super somm Agnese Morandi.
A quartet of bites for dessert , the star is the tart that is being copied all over the world , chocolate, caper, caviar . A perfect praline ice cream, a sweet strawberry and pea tart and finally an excellent olive oil madeleine.
A memorable night !
