Table Bruno Verjus — Restaurant in Paris

Dining at the world’s #3 restaurant is always expected to be special, but sitting at the chef’s table, watching culinary art unfold before our eyes, was beyond anything we could have imagined. The ambiance was a perfect fusion of refined elegance and intimate warmth, setting the stage for a night we won’t soon forget. With a menu that changes almost daily, each visit offers something completely new, adding a sense of excitement and discovery to the experience.

Seated right in front of the action, we watched the chefs perform their craft with mesmerizing precision. The flow of the kitchen was like a symphony—every movement choreographed, every dish a work of art. It was clear that each ingredient was treated with reverence, transformed into something extraordinary on the plate. But despite the meticulous execution, there was an underlying ease to the process, a relaxed energy that made the evening both thrilling and comfortable.

The true highlight of the night, however, was meeting Executive Chef Bruno. His story is as fascinating as the dishes he creates. Despite being a self-taught chef for just 10 years, Bruno has risen to become one of the world’s culinary masters—remarkably, after a long career as a physician. Sitting with him and hearing how he transitioned from medicine to the kitchen was nothing short of inspiring. His journey, though unconventional, has shaped his unique approach to food, blending the precision of a doctor with the creativity of an artist.

Bruno’s passion for food shines through in every dish. His philosophy is simple: let the ingredients speak for themselves, while elevating them in unexpected ways. The constantly changing menu reflects his commitment to seasonality and freshness, but also his endless curiosity and inventiveness. Every course was a revelation—flavors and textures that surprised and delighted us at every turn. From the delicately prepared seafood to the imaginative desserts, the balance of creativity and restraint was extraordinary.

What made the evening even more special was how approachable and engaging Bruno was. Despite the restaurant’s prestigious reputation, Bruno himself was down-to-earth and genuinely enthusiastic about sitting with us, sharing stories about his life and journey. His warmth and humility made the evening feel casual and intimate, even within such a renowned setting. It was like spending time with a friend who just happens to be a culinary genius.

The entire experience was flawless, from the food to the service. The staff was attentive, knowledgeable, and made us feel right at home, creating an atmosphere that was welcoming without ever sacrificing the sense of occasion.

This restaurant is truly one of a kind—not just because of its Michelin stars or its rank as the world’s #3, but because of the human connection that runs through every aspect of it. Chef Bruno’s story, his passion, and his artistry come together to create an experience that goes far beyond fine dining. It’s not just a meal—it’s a journey, one that we felt privileged to...

THIEVES! Never book or go here. (read below for all replies)

I had started making a booking online and I have seen the "cancellation fee" of 800 Euros as a condition. I have obviously not confirmed the reservation. At night the restaurant calls me and asks if I were intended to show up. I informed I have never confirmed the reservation and I have been told that they understand and they were sorry for that. A few days later I have been charged for the 800 Euros. I tried to call, I have sent emails and I have messaged the restaurant on Instagram but no one had the decency of even responding.

Someone must be really desperate or a thief to steal 800 Euros from a client in this way.

And an answer is not worth 800 Euros. How serious could this place be? We should not support such kind of businesses. This is unacceptable.

No restaurant should ask for cancellation fees of such value and we should avoid restaurants for having such policy. We should support businesses that have values, passion for what they do and attention to the client, not that develop unfair tricks to make money and get to the end of the month!

REPLY FROM THE RESTAURANT: You have booked and made a no show … notwithstanding our messages you have no respect for our work Canceling a reservation takes 2 seconds with your mobile phone today and yet you haven't done it... and you received two emails from our little one after your reservation... What contempt for our restaurant!

So yes we are right Take the deposit in accordance with our conditions of sale And yes don't come back Never again with us or with our colleagues... we have also blacklisted you :) on online reservation systems

REPLY:

As I already explained above, when I saw the conditions of sale I had not confirmed the reservation, hence I believed there was no need to cancel on my end. You answered you understood and you were sorry.

Be it a mistake or a bug in the system, a decent move would have been to reply to my multiple attempts to reach you, try to find a solution, maybe invite to make another booking and offer a discount. Good tradition is to somehow find ways to keep your reputation high and make the clients happy.

Honesty, integrity, humanity and professionalism should be values leading every business.

The 'conditions of sale' of charging such a high amount (800 Euros!!!!!) for a mistake in the system and for someone who did not even consume a crumb of bread is not only a theft but should be denounced and made illegal.

Your answer above tells a lot about you. I won't be poor with 800 Euros less and you won't be rich. My objective here is that maybe next time you will incur in a similar situation you will act in a more responsible and graceful way and I hope that no other clients will have such an unfortunate experience.

Time will tell, you should earn your revenues from what you serve on the table not stealing money from people in...

I didn’t know how to open the restaurant door because it was part of a display window covered with heavy curtains. I ended up wandering around the entrance for five minutes until the window finally opened. The owner sits at the bar near the entrance, greeting every guest and welcoming them. The restaurant has 20 seats.

Colors of the Day – Vegetables (and pear) with bottarga, the composition changes twice a day… simple, tasty. Amuse-bouche– Seafood bites, decent but not exciting. Red mullet with seaweed and citrus red sauce– Everything in one bite, excellent. Crab meat cup, crab sauce with curry– Bistro-level, average taste. Black truffle stew with spinach, pears, and scallops– Excellent and sexy! The scallops and pears pair wonderfully! The dish evokes the feeling of "softness." Signature dish – Half-prepared “raw and warm” lobster in lobster sauce with egg yolk, paired with a white "old vine" from Santorini** – Perfect, umami. Mousstage – A mix of mousse and vegetable potage with yellow carrot** – Unexpectedly seductive. Sea bream prepared with sea urchin and shellfish meat, gratinated shellfish, and potato salad with lobster butter** – Nice, but the potatoes in the salad were unnecessary. Signature dessert – Peruvian chocolate cake infused with capers, Polish osietra caviar, madeleine infused with olive oil and drizzled with olive oil** – The cake was excellent, but the strong Peruvian chocolate completely overpowered the caviar, so the capers and caviar were undetectable in a single bite. Cheese plate – A major disappointment for a restaurant ranked No. 3 in the world: they forgot to serve me the cheese plate, which was part of the menu. If I hadn’t seen them serving it at other tables, I wouldn’t have asked. What made it worse was that they first asked if I had declined the cheese before apologizing for the mistake.

Although I ordered a bottle of KRUG and specified that I was fine with the current temperature but wanted the bottle chilled for the next pour, they only did so after pouring the third glass—after I pointed out that the wine's temperature had changed.

Although they tell you at the beginning that you will receive a menu with dish descriptions at the end, what you actually get is a paper in French that only describes the inspirations behind the menu in a single connected narrative but does not include descriptions of the dishes themselves. Since I don’t speak French, I had to use translation apps to understand what I was holding in my hands.

A beautiful restaurant, high-quality food, but lacking excitement and with unacceptable...