A Table

The Best Restaurants in Paris, According to a French Food Expert | Eater

"Formerly a blogger and food critic, now-chef Bruno Verjus has a careful eye for the very best seasonal produce from his personal network of suppliers. He uses it to prepare dishes like white asparagus from Alsace, veal sweetbreads with lobster jus, and wild salmon (from the Adour river in southwestern France) in olive oil sabayon. If it’s on the menu, finish up with the signature chocolate tart with caviar. Located in the 12th arrondissement. Vibe check: Verjus likes to interact with guests, who sit on sea-foam green chairs at a counter facing the open kitchen." - Alexander Lobrano