Tiny Urban Kitchen

Exploring Food from Boston to Hong Kong and Beyond

  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
menu icon
go to homepage
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Travel
    • Recipes
    • Michelin
    • Subscribe
    • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Godenya Hong Kong
      Godenya Hong Kong (revisited)
    • The Chairman Hong Kong
      The Chairman Hong Kong (1 Michelin Star)
    • Hanu Wan Chai Hong Kong
      Hanu (Korean Beef) Wan Chai
    • Always Joy Hong Kong
      Always Joy Hong Kong
    • Michael Chiarelli Ottimo Yountville California
      Bottega + Ottimo Yountville
    • Ciccio Yountville California
      Ciccio Yountville
    • Charter Oak St. Helena Napa Valley California
      Charter Oak St. Helena Napa Valley California
    • Cole’s Chop House Napa California
      Cole's Chop House Napa California
    • Compline Restaurant Napa California
      Compline Restaurant + Wine Shop Napa
    • Napa, California
      Thomas Keller's La Calenda: A Tribute {Now Closed}
    • Ad Hoc Thomas Keller Brunch Yountville California
      Thomas Keller Ad Hoc + Addendum + Bouchon Bakery
    • Mandalay San Francisco
      Mandalay San Francisco (Burmese Food)
    Home » World Travel

    Restaurant Table Bruno Verjus Paris

    Published: Jul 11, 2023 by Jennifer Che

    Restaurant Table Paris France

    It's never too late to start a new career.

    Knowing Chef Bruno Verjus's story is inspiring, and it gives people like me hope knowing that you can start late in life at something, and you can still very quickly excel, "catch up", and maybe even zoom past your competitors.

    Chef Bruno Verjus started Table at the age of 50, with no formal culinary training. Before that, he had studied medicine in France, worked as an entrepreneur in China, wrote frequently as a food blogger and food critic.

    Just last year, 2022, Restaurant Table by Bruno Verjus attained its second Michelin star. In 2023, it entered World's 50Best at an impressive 10th place, earning the "Highest New Entry" award.

    Restaurant Table Paris France

    I personally resonate with his story because I used to struggle with feeling "behind" in school because I was slightly older than all my classmates in primary and secondary school. Later on, I switched careers in my late 20's, yet again "starting over" in a new field. Sometimes it is tough to see others succeed when they are so young. But Bruno Verjus has certainly demonstrated to us that age alone is no barrier, and Table has quickly shot up in its "fame" and recognition, despite the fact that Chef Verjus is 63 this year.

    Restaurant Table Paris France
    Restaurant Table Paris France
    Taramatable - raw sea bass belly, wild herbs
    Restaurant Table Paris France

    I must give Bryan all the credit, since he was the one who researched restaurants in Paris once we knew that we'd be spending my birthday there. He found a reservation at Table exactly on my birthday.

    Restaurant Table Bruno Verjus Paris

    At Table you can choose countertop seating or normal table seating. We had an especially unusual seat. We were sitting inside the kitchen on the other side of the counter! It was fascinating to get a true close up view of the kitchen in action.

    Restaurant Table Paris France

    Being so close to the kitchen gave us front row seats to a lot of the kitchen's intricate preparations.

    Restaurant Table Paris France
    Restaurant Table Paris France

    Bryan chose this restaurant because if its focus on fresh, local vegetables and seafood, my favorite ingredients.

    Restaurant Table Paris France
    Restaurant Table Paris France

    The first shellfish dish caught me off guard: La Belle Meunière involved grilled clams with veal brain (!) and Grenoble sauce (browned butter, lemon, capers). I've had brains before when it was very mashed up and stuffed inside ravioli. I refused to eat it recently when we were in China and they were selling spicy stewed whole brains at the street market. Here, you could clearly see the folds in the brain. I tried to not think about what I was eating, and ate the clams. They were actually very nice, and the brain only had a slight offal taste, not super strong. Brain is still not my favorite food, but it was OK here.

    Restaurant Table Paris France

    Next up, a beautifully executed "semi-raw, semi-cooked" piece of lobster over salad greens and topped with a plum sauce.

    Restaurant Table Paris France

    Scallops with a gorgeous caramelized sauce.

    Restaurant Table Paris France
    "Donburi" in Japanese cuisine is a dish consisting of meat or seafood over rice. In this case, the "rice" is a mixture of blond lentils from Champeix and finely cubed raw cuttlefish pieces that resemble white rice. On top, a lovely piece of barely cooked langoustine in a lobster broth.
    Restaurant Table Paris France

    The next course, titled "Sunset", consisted of salt-grilled carabineros tail served with its head juice and a ginger remoulade.

    Restaurant Table Paris France

    "à la ligne" (line-caught fish) was a sole from the Ile d'Yeu served with a rich sauce made of shellfish and a generous amount of fresh Attilus caviar.

    Restaurant Table Paris France

    Yet another "à la ligne" fish from the island of Yeu cooked with a crispy skin that included the scales (!) in a rich veloute of sea urchin, celeriac, and verjuice.

    Restaurant Table Paris France

    "Le Mans" - aged poultry roasted in linden and carrots.

    Cheese

    Restaurant Table Paris France
    Restaurant Table Paris France

    They brought over this huge cylinder of blue cheese, which was delicious.

    Restaurant Table Paris France

    We also tried a few different cheese, including a special sheep's milk cheese called Régalis. On the side: a sweet red pepper jam infused with vanilla.

    Dessert

    Restaurant Table Paris France

    I believe this is pink peppercorn ice cream?

    Restaurant Table Paris France

    A signature dish, the Peruvian Chocolate Tart was a fantastic fusion of sweet and salty.

    Restaurant Table Paris France

    The chocolate was infused with Linosa capers and the tart was topped with Oscietra caviar. It was excellent.

    Restaurant Table Paris France

    Madeleines

    Table by Verjus Bruno - Concluding Thoughts

    Thank you, Chef Bruno, for creating such a unique place in which to enjoy special celebrations. I thoroughly enjoyed sitting inside the kitchen and experiencing our meal from a different angle. The food was delicious, and Chef himself was very warm, gregarious, and friendly. I certainly recommend coming here!

    Table by Verjus Bruno
    3, rue de Prague,
    75012 Paris France 

    More World Travel

    • Mesa by José Avillez Macau
      Mesa by José Avillez Macau
    • Restaurante Litoral Taipa Macau
      Restaurante Litoral Taipa Macau
    • Antonio Macau Taipa
      Antonio Macau Taipa
    • Vienna Opera House
      Vienna Austria Trip Report

    Recent Posts

    • Godenya Hong Kong (revisited) June 12, 2025
    • The Chairman Hong Kong (1 Michelin Star) June 6, 2025
    • Hanu (Korean Beef) Wan Chai June 2, 2025
    • Always Joy Hong Kong May 29, 2025
    • Bottega + Ottimo Yountville May 14, 2025
    • Ciccio Yountville May 11, 2025
    • Charter Oak St. Helena Napa Valley California May 8, 2025
    • Cole's Chop House Napa California May 5, 2025
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

    More about me →

    logo
    Food Advertisements by

    Explore

    • Recipe
    • Restaurant
    • US Travel
    • World Travel

    Popular Posts

    • Boulettes Larder Ferry Building San Francisco
      Boulette Larder (Ferry Building) San Francisco
    • Bodega SF California (Vietnamese)
      Bodega SF (Modern Vietnamese)
    • Tselog Daly City California
      Tselogs (Filipino food) Daly City California
    • Steirereck Vienna Austria
      Steirereck Vienna Austria

    Recipes

    • Appetizer
    • Snacks
    • Meat
    • Vegetables
    • Soup
    • Salad
    • Seafood
    • Noodles

    Recently Traveled

    • Hong Kong
    • France
    • Belgium
    • Boston
    • California
    • United Kingdom
    • Germany
    • Spain

    Support Us

    Support Tiny Urban Kitchen by making purchases on Amazon through our affiliate link:

    Recognition


    Featured on the front page
    of the FOOD Section: 2015

    Best Food Blog Awards:
    Restaurant & Dining 2012

    Footer

    ↑ back to top

    About

    • About Me
    • My Equipment
    • In the Press
    • Project Food Blog
    • Privacy Policy

    Eating Guides!

    Eating & Travel Guides
    Trip Reports
    "Kawaii" (Cute Foods)
    Around the World

    • Pinterest
    • Facebook
    • Instagram
    • Twitter
    • LinkedIn
    • YouTube
    • Mail
    • RSS Feed

    As an Amazon Associate I earn from qualifying purchases.

    Shop at Amazon

    Copyright © 2024 Tiny Urban Kitchen