The internet is buzzing about Table by Bruno Verjus. Recently it was named number 3 on the Worlds 50 Best Restaurants list. In this episode, we go to Paris to find out for ourselves, to try and understand Table by Bruno Verjus.
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My name is Alexander. I’m the co-owner of a ONE Michelin star restaurant, and I’m on a mission – to find inspiration in gastronomy. I love fine dining, good wine and sharing what I know with other people.
Check out my restaurant:
https://www.instagram.com/42restaurant/
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One lucky winner will get to choose a restaurant with me, and we’ll make a video together!
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I want to go with you
your face is hilarious throughout. I don't think I've seen more disapproval since my grandmother saw me walking around the house barefoot.
The restaurant is over rated but your review ain't anything special, your expectations are mainstream nouveau riche nothing unique, I appreciated how you tried to make it sound objective but that's it. Bestest.
I want to go with you 🙂
It seems like the focus is on the chef and not on his guests. I love a good story too, but I also want to get value for my money.
Can you do a video about wine?
Every high end chef and sommelier I’ve asked what their favorite meal was. The majority of responses are a cheeseburger and a glass of red wine.
Which has always been mine as well.
Not saying saying high end haute cuisine is a waste of money. I’ve dined at more 3 stars and other Michelins to say it isn’t.
But the greatest creators of food love their burgers and wine.
thx
Madeleine is tricky. In my town there is a bakery that makes only madeleine, and only one kind of it. It’s also dry like the one you tasted. What a waste.
I love the aesthetic of the marked stainless steel with perfect glassware and cutlery. You can see the kitchen. I like that, as well. It's spotless.
I prefer small oysters. Used to the best from the very cold waters of British Columbia. Oh my Dungeness crab. I'll pass. King crab from Alaska is the absolute best crab in the world.
I'll pass on the sommelier. It's just a way to look decadent and the main job of the sommelier is to upsell to the guest. Again, I'll pass.
No I don't like the multi-colored plates with the single asparagus spear and caviar. Too busy. It's like eating from QVC dinner ware. No.
Hmmmm. He should buy whole King crab from Alaska and make that in cultured unsalted butter. Much better than lobster. So sweet. So perfect. So easy to ruin.
Why in the hell are they letting wineglasses pile up on your table? Ugh. So annoying. Terrible service standard.
Scorpion fish / lion fish are an invasive species. Happy to see them being used.
Making staff / cooks wear tall paper hads is ridiculous. So out of style, old fashioned.
The final dessert is interesting an innovative. Caviar and chocolate? Hmmmm. Poseur food.
Third best in the world? Hmmmm. Bit faddy for me.
The UTAH beach oysters made me get misty eyed. Papa was a WWII vet. He was with the army air force dropping bombs while his best friend landed as an infantry guy. And his little brother. Id be happy to eat a UTAH BEACH oyster!
I am ready to go with you from Montréal Canada
1500 for a wine that didn’t work out. Sometimes it happens? Sheesh.
I am OBSESSED with this channel! and yes, if you haven't seen his video about the French Laundry-you must check it out! Cheers Alexander <3
I wouldn't like this restaurant. Some of the dishes are a total miss for me and I don't like the interior at all. It's not anywhere near being the #3 in the world.
Looks like a really interesting experience and I'd love to visit one day but 400€ just seem to much money for what you get.
2:04, love how fun the chef is
Genuine question. If you order €1500 bottle of wine and didnt like it, what is the protocol? Can you send it back without paying or are you stuck with it and have to drink it?
I want to go with you! Instagram Follower !
Why would you ruin a dessert with caviar? I don't get it.
Swear to god this makes my care home #2 restaurant in the world 😂😂
I want to go!
i was expecting bruno is the the chef but he is only anunsympathic restaurant owner:-(
Köszönöm ❤
Looks so pathetic
It’s good to experience contrast. Not every place should or has to be the same. That becomes cliche. Boring. The food is the most important thing. You go there to eat. Atmosphere is second.
Sadly you have mostly nothing to say about the food, besides describing it with no emotions and finishing with a " I like it" .
15:35 –15:36: the steel table due to different temperatures is practically wet:
not very elegant, and very uncomfortable for diners. Can you imagine how your sleeves would look like in a situation like that?
Einar Stream
How do you keep all those wine glasses straight?
You perfectly described it at the end there. Can't get a fairy critique than that.
I know it’s late but I want to go with you Alexander!
I like what seems to be a lot of focus on the sauces here but after watching this video I don't feel like I'd ever go there when places like Epicure exist. Personal preference I guess.
Sezanne is another one of those spots where the 50 Best folks really get their rocks off for some inexplicable reason.
Aspergus makes your piss stinky
what is the song starting at 2:09? I know it but I cannot remember the name.
These little tartelette we find in every Michelin star restaurant is such a lazy option. Because you just have to put anything you want in it and call it creative.
How does the bombing enchance the oyster flavour is one of the most mysterious facts about this restaurant, and France in general. Amazing
It's obvious that the choices of the "50 Best Restaurants" are more about the story and politics than about the quality of the actual dining experience and food. For exemple, for a long time "Septime" was the highest rated Paris restaurant (and for a while the whole of France), while most of the 3 star Michelin stars heavyweights (like Pierre Gagnaire or Guy Savoy, and many others, also outside of Paris) were deliberately excluded from the list. Septime is a nice and relaxed place, the tasting menu is 3-4 times cheaper as at the 3 star temples, it's very simple, tasty, well executed and only very rarely memorable (just one out of 10 dishes when I went there provoked some kind of wow effect). In my view, it shouldn't even be in the top 50 Paris Restaurants, even if I enjoyed the moment. Another one is "Gaggan", in Bangkok, often in the top Ten. They make indian molecular food, that just tastes like normal indian food, just with different textures and presentations. But tastewise, nothing new or unusual. It's basically a gimmick, a story. Indian molecular in BK is a cool pitch, as is a guy that cooks everything in his chimney, like the N°2 Basque restaurant.
Another thing I wonder about is why some restaurants that were at the top of the list then simply disappear: Both "Celier San Roca" in Girona and "Osteria Francescana" in Modena were Number one several years in a row. They they completely disappeared from the list. One could understand that they progressively move down the ranks as other, more innovative offerings appear, but have they suddenly become so bad that they don't even deserve to be number 99?
This list has to be a huge scam. I literally cook better food every day at home. Half these "dishes" are just a sauce or a fragment of a dish dropped into a massive plate.