BRUNO VERJUS, when cooking is a pleasure...

julio 10, 2024

He is french Chef that opened his restaurant 10 years ago. "Table" is its name. He has got two Micheline Stars. This year got the 10° place in the list of the World's best Restaurants.

If you go to Paris don't forget to go to 3 Rue de Prague. His kitchen is full of colors, vegetables, fruits, is a surprise party all days.

He loves the "cuisine" but loves to their partners in the kitchen too. They all eat together when it is time to close the doors from the restaurant.

-I am sure you like travelling. Where will you like to go in order to try new flavors, meals, dishes?

-Indeed, I've travelled a lot, particularly in China, whose traditional cuisine, linked to the principles of chinese medicine that has inspired me a lot. On a trip to Japan I ate lobster sashimi and was looking for such an incredible texture. A perfect lobster roll eaten in New York also fueled this search, and then I invented my "mi cru mi cuit" cooking method.

Closer to here, in the Friuli-venezia region, I was mindblown by all the bitter winter leaves: so crunchy, bitter, but with a seductive sweetness.

I am always on the lookout for new ingredients and love to know their stories.

Today, I'd like to go to Tahiti. I love the sea and I love the idea of discovering and ancient culture and plants, fruits and seafood whose tastes I don't know. That's my kind of adventure.

-Do you prefer to choose your own products for your restaurant?

-Products are the actors in my cooking. Without them, nothing could happen. The art of eating is built on respect for products and producers, and I have a profound respect for my producers. I don't give them a shopping list. I just want them to give me what they think is best.

I always receive their deliveries with excitement and delight. Every morning, when we open the parcel, it is like a surprise party that makes us very creative. I do not like to stay in my comfort zone.

-How do you feel when you show a new dish, a new creation to your customers?

-Every day I invent new dishes...the products dictate the menu...my cooking is alive, there are no set recipes. And what makes me so happy is the happiness of my customers, their beautiful words about Table's cuisine. Feeding them is a great responsibility, but above all an inmense pleasure.

-You have studied medicine, you are a writer, a photographer, you have worked on a radio, I would like to know if you have reached all your dreams.

-I never dreamed of this. I let myself be guided by events and the fact that whenever I'm bored somewhere, I try to change things.

-You are a very creative professional. What inspire you to create every day in your kitchen?

-Everything inspires me! Art, music, but above all, at the start of a recipe, there's always a product, sometimes a landscape. I like to make dishes where every bite is different. Products speak to me!

-When the lights of your restaurant have turned off and you can call it a day. And you are very hungry. Do you cook for yourself? Or do you have your meals cooked?

-We all eat together, in the restaurant, before the service. Everyone participates, everyone cooks, often specialities from their region, and often rice. I love rice!

-How do you feel about the possibility of getting the third Micheline star for your restaurant?

-I don't think about it, I don't do anything on purpose, because there's no miracle recipe anyway. But if the inspectors are touched by my cooking, I'd obviously be extremely happy.

Social Media:

-Instagram: @bruno_verjus

-Website: http://table.paris