Table

Table

First morels of this season

Former entrepreneur and food blogger, Bruno Verjus is not a typical French chef. Without any formal training he now runs Table, a restaurant in the 12th arrondissement focusing on exceptional produce. Starting with this season’s last scallops and oysters from Bretagne, finishing with first green and white asparagus and morels, the ingredients chef Verjus uses are really outstanding. Most of the dishes were quite minimally and simply prepared. They say that good product speaks for itself, and this is the case of Table.

Table

Sensational raw scallop

Abalone

The abalone was “cooked” with brown butter

Sea bass

Bruno Verjus at his kitchen

Green asparagus with salt cured egg yolk and parmesan cheese sauce

White asparagus

Whole morel

Very tasty vegetables

Bruno Verjus is a serious amateur of wines

Turbot

First strawberries with lovage ice cream

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

Scallops are often defined by their unique visual beauty, shape and distinct colour duo, and found within a pearly sheened shell, which can be used to make ornaments and the like. Yet they are also abundant in nutrients, rich in protein as well as vitamin B12 and minerals and low…

Mar

Table

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

My favourite places in Megève, France

My favourite places in Megève, France

Table

Table

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

My favourite places in Megève, France

My favourite places in Megève, France

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