Table Bruno Verjus
French restaurant · Quinze-Vingts ·
Innovative plates with pristine seasonal ingredients & playful service
Innovative plates with pristine seasonal ingredients & playful service
"Ranked No. 8 on the 2025 World’s 50 Best Restaurants list." - Erin DeJesus
"Bruno Verjus's approach 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 diners are seated on comfortable bar stools), he waxes lyrical about his suppliers and the 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 devised daily according to available ingredients: Utah Beach natural oysters, calf brain and sea anemone fritters, lobster from the Île d'Yeu, red mullet grilled skin on, "poularde gauloise rôtie en patience"... The premium ingredients are exceptional. Online booking only." - Michelin Inspector
"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
"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