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"Before catching my flight, I always make a solo trip to Table - Bruno Verjus and order three dishes from the à la carte menu with a fine bottle of wine. A poetic interlude that emphasizes minute cuisine, reminiscent of Alain Passard's style, where the opening of a scallop, a huge langoustine, or a sea urchin can instantly elevate a royal hare. The service and kitchen teams harmonize their respective crafts perfectly, and their passion is matched only by the guidance of their mastermind, the self-taught Bruno Verjus himself." - Mikka Wee