Bruno Verjus Announces the Closure of Table
Chef Bruno Verjus will close his restaurant, Table, in Paris on December 22, 2026. In a video posted on Instagram, he explains that he wants to move on from fine dining.
“Fine dining is dead.” It was with this radical statement that Bruno Verjus announced the upcoming closure of Table (3 toques). After more than thirteen years in the kitchen of his restaurant on Rue de Prague, in Paris’s 12th arrondissement, the chef has decided to bring this adventure to a close on December 22, 2026. But far from presenting this closure as an end, he sees it instead as the starting point for a new way of bringing his cuisine to life.
Rethinking Haute Cuisine
Since Table opened in April 2013, Bruno Verjus has made a name for himself in the Parisian gastronomic scene with a unique approach centered on ingredients and a very direct relationship with producers. A self-taught chef, former entrepreneur, journalist, and food blogger, he opened his restaurant at age 54, after a career spanning several different fields. Yet it is precisely this gastronomic model that Bruno Verjus now says he wants to move beyond. In this video, the chef explains that he no longer agrees with the idea of a cuisine that, through its prices and conventions, reserves the experience for a limited number of diners. “I don’t feel very comfortable with the idea of excluding certain people from my table,” he explains, believing that the purpose of fine dining should, above all, be to allow as many people as possible to discover exceptional cuisine and service.
This reflection has gradually led him to view his own work differently. Over the years, Bruno Verjus says he has felt as though he were repeating practices that now belong to the past. His conclusion is straightforward: “We need to move forward and offer something different.” Behind the phrase “fine dining is dead, ” it’s not so much a matter of condemning haute cuisine as it is of questioning how it defines itself and engages with the public. For the chef does not seem willing to give up what lies at the heart of his identity: exceptional products, a deep understanding of ingredients, and his team’s expertise. Quite the contrary. He wishes to continue applying these skills to create sophisticated cuisine, but within a different framework.“I want to feed people—but not just a few,” he explains.
Until we learn more about Bruno Verjus’s future projects, Table will remain open through December 22. The restaurant is currently offering a single menu, “Couleur du jour,” for both lunch and dinner, priced at 480 euros, excluding beverages.
