Table Bruno Verjus
French restaurant · Quinze-Vingts
3 R. de Prague, 75012 Paris, France
Highlights
Innovative plates with thoughtfully sourced ingredients and intimate seating
Innovative plates with thoughtfully sourced ingredients and intimate seating
"Ranked No. 8 on the 2025 World’s 50 Best Restaurants list." - Erin DeJesus
"A 40‑seat, two‑Michelin‑star dining room defined by casual intimacy and pristine seasonal ingredients: delicate fish filets, langoustine, sweetbreads, and impeccably composed salads alongside theatrical desserts such as a chocolate tart topped with a quenelle of caviar. The restaurant pairs exacting service and a playful, conversational front‑of‑house with a focused wine program—led by a young sommelier noted for smart sake and natural‑wine pairings—turning a single meal into a long, convivial experience." - ByBon Appétit Staff & Contributors
"A Paris restaurant that placed third on the list and is recognized as part of the global fine-dining elite." - ByPervaiz Shallwani
"Bruno Verjus's credo is to select the finest ingredients and cook them with humility and the utmost respect. This remarkable character was previously an entrepreneur, blogger and food critic. Behind the counter (where you sit on bar stools) that demarcates the open kitchen, he waxes lyrical about his suppliers and his desire to take a back seat to the artisans who produce what he then cooks – on that note, when it comes to either the recipes or the ingredients, the chef considers himself to be a "middle man". Everything is made to order, with garnishes and sauces designed with just one thing in mind: to elevate produce without distorting it. Let yourself be transported by the wide-ranging set menu (poetically named "Colour of the Day") and prepared daily according to what's available: half-cooked lobster from the Île d'Yeu, white asparagus from Alsace, wild salmon from the Adour and olive oil sabayon, milk-fed veal sweetbreads and a full-bodied lobster jus... Exceptional premium ingredients." - Michelin Inspector
"People come here for his inventive dishes, lovingly made with exceptional ingredients – tuck in while watching the chefs preparing diners’ orders 'à la minute'." - The MICHELIN Guide
