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Bruno Verjus

Table

Bruno Verjus was born in Roanne in the Loire, a town known for its strong culinary culture and the bounty of its wilderness. Table’s Chef Patron Bruno Verjus has dedicated his life to food.

Before he opened Table he used to be a critic, food writer and even wine maker. Now he has taken on the challenge to make use of his experience and knowledge and serve others. You will find him cooking in the open kitchen with his staff, it is hard to miss him standing there.

“The products are the actors of my cooking”

Through the years he seemed to have identify the best producers which he now invites guests to enjoy. He let these ingredients shine so the dishes might look simple like the tomato salad but when you taste it you understand that there’s a lot of thinking behind all ingredients and how to keep focus on them.

One also understands what great suppliers he has when ingredients are that delicious. He is also not afraid to think different and add delicate spices like saffron in Marsala cream to enhance the flavor of a fish.

“The products are the actors of my cooking, without them, nothing could happen. I always receive them with excitement and wonder”.

Chef’s Philosophy

The menu is focused and changes accordingly depending on what can be sourced from the top producers. “Every day, at Table, my restaurant, I refine a new cuisine that I want to be consistent with this vitality of the products. I’ll tell you right off the bat: I don’t like to call them ingredients. It would be to deny their personality. Make extras out of them. A product is the sacred alliance of a material and a character. This is the best nature, together with man, can provide. The art of feeding is built on respect for products and producers.”