Chocolate mousse, creme anglais infused with gochujang
.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn

Pink praline tart with sorrel ice cream
.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn

The cheese 😍 🐭 🧀
.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn

Beef with sardines & onion
.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn

Sea bass served almost raw (again warmed in clarified butter), courgette and marigold
.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn

Lobster cooked very briefly in clarified butter with heirloom tomatoes
.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn

Lentils cooked like a risotto with shellfish bisque
.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn

Chiperones cooked briefly in clarified butter with fig leaf oil and piment oil
.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn

Beef tartar (cut along the grain in strips) with langoustine raw & fermented garlic
.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics

Tuna warmed for just a couple of minutes in clarified butter at around 40 degrees, rice vinegar, wild flowers & herbs

.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #food

.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #pariseat

Raw Vegetables with bottarga and reduced vegetable ‘jus’
.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #[instagram]

Tempura sea anemone with fermented garlic & squid ink
.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats

A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #pariseat #brunoverjus

Tomatoes, strawberries, salt & fig leaf oil
.
A very nice lunch in Paris last week at @bruno_verjus Table restaurant where I got my favourite seat in any restaurant. Plonk me on a stool just across the bench from a bustling kitchen, feed me tasty food and keep the wine flowing and I am as happy as a pig in poop drinking a nice Burgundy.
It seems like very honest and what seems to be almost improvisational cooking here. Some have compared Bruno’s style to that of Mikael Jonsson of the incredible and much missed Hedone in London. I can see the similarities as I watch Bruno conducting this service. He hangs back and talks to friends and fellow chefs (Atsushi Tanaka of AT is in for lunch I see) but then dives into the kitchen to taste, adjust, advise, complain, compliment, scold in a Fatherly fashion and now and again take complete control of a single dish as he did with my main course. He keeps a good eye on all the diners catching our eyes every now and again and giving an approving nod to indicate “that dish we just gave you is as tasty as fuck” to which we all duly respond with a reciprocal and more urgent nod to reply “This dish you just gave me is tasty as fuck Bruno”.
The sommelier explains to me that he is never 100% sure which dishes Verjus will decide to send to a particular diner (it is an A La Carte menu but an ‘off-menu’ degustation is available) and on two occasions I ended up double parked when the som had to swiftly find another wine to go along with the last minute dish having already poured a wine for the dish he had thought was coming out. This led to a very generous wine pairing 🥴
I believe that Verjus and Jonsson share another similarity in that neither started out as a chef but were professionals in other fields. Jonsson being a lawyer and Verjus a food critic (I may be wrong).
Either way, having now watched two chefs like this cook, there is a definite identifiable style that I believe I can spot. The service in both restaurants is a little like jazz... very good jazz.
.
Michelin Guide - ⭐️
OAD - 99
W50Best - ‘Discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #pariseat