“Following the moment, the seasons, and French regions, artisans are featured at Table on the basis on their exceptional produce and products. At Table, the cuisine originates from this momentum. It’s a cuisine of artisanal savoir-faire – simple and dedicated to the pleasure of our clients. We never order from our producers, they send us what they have, and we cook it.”
White and purple-tipped asparagus from Mallemort in Provence with egg yolk softly poached in seawater; baby Lincoln peas sautéed in raw salted butter with grapefruit segments and angelica; and Gauloise Dorée breed chicken from La Ferme de la Ruchotte with aromatic herbs, baby carrots, red cherry, girolles, mousserons mushrooms, and Atlantic red tuna belly.
Former journalist Bruno Verjus followed his love of great Gallic produce and cooking into the kitchen when in 2013 he opened this casually sophisticated restaurant near the Marche d'Aligre, one of the best markets in Paris. An ardent advocate of small French farmers and producers, his motto is: “When we decide how we want to nourish ourselves, we also decide what kind of world we want to live in”. No food waste is an imperative of Table.
French cuisine using local, seasonal fare