Table

The food at Table represents Bruno Verjus's deeply personal vision of what haute cuisine can be when products take absolute precedence over predetermined menus or signature dishes. The "Couleur du jour" concept—literally "color of the day"—means that every menu is unique, built entirely around what Verjus sources from his network of exceptional producers each morning. This approach requires not only extraordinary culinary skill but also intimate knowledge of ingredients, seasons, and the farmers and fishermen who supply them.

Verjus's background as a food critic and his previous career outside professional kitchens give him a distinctive perspective. He approaches cooking with the passion of someone who chose this path deliberately, driven by an obsession with understanding terroir, production methods, and the stories behind exceptional ingredients. His relationships with suppliers aren't transactional—they're collaborative partnerships built on shared values and mutual respect for quality and craftsmanship.

The tasting menu typically comprises 10 to 14 courses, each one prepared à la minute with meticulous attention to technique and presentation. You might encounter Utah Beach oysters presented in a way that highlights their mineral salinity and delicate texture, or Île d'Yeu lobster prepared with accompaniments that enhance rather than mask its sweet, oceanic flavor. A perfectly roasted Gauloise chicken might appear as a revelation—proof that exceptional ingredients treated with respect and skill need little embellishment to achieve greatness.

What distinguishes Verjus's cooking is his commitment to not denaturing products. He doesn't seek to transform ingredients into something unrecognizable or to impose his ego onto the plate. Instead, his technique serves to reveal each ingredient's essential character, to present it at its absolute peak, and to create harmonies through thoughtful combinations and carefully crafted garnishes. Every element on the plate receives the same level of attention—accompaniments aren't afterthoughts but integral components that complete the dish's narrative.

The cooking demonstrates both classical technique and contemporary sensibility. Verjus draws on French culinary traditions while remaining open to influences and ideas from his extensive travels and research. The result is food that feels simultaneously rooted in tradition and refreshingly modern, familiar in its excellence yet surprising in its specific expressions.

Portions are generous despite the tasting format, reflecting Verjus's belief that satisfaction matters as much as refinement. The progression of courses builds thoughtfully, creating a complete culinary journey that balances richness and lightness, intensity and subtlety, showcasing the full range of what exceptional seasonal products can offer.

The wine program complements this approach with a prestigious selection that includes grands crus and carefully chosen bottles from respected producers. Beverage pairings are available to enhance the tasting experience, though they're offered as an option rather than included in the base menu price, allowing guests to customize their experience according to their preferences.