Bruno VERJUS

Chef : Table Medical student, entrepreneur, journalist… Bruno Verjus led a thousand different lives before opening his restaurant, Table, in Paris. Discover his unconventional journey in his book or in this biography.

Presentation

Born in 1959 in Roanne (Loire), Bruno Verjus initially pursued a career in medicine in Lyon (Rhône). He stopped after earning his master’s degree and instead decided to move to the United States, where he became an advertising photographer in Los Angeles and worked for a company that manufactured LED information displays. He then moved to China, where he became the head of a medical equipment and packaging company. He remained there for 18 years.

Journalist and Food Blogger

In 2003, upon returning to France, he discovered natural wine and even ran the Château Yvonne estate near Saumur (Maine-et-Loire) for seven years. During those years, he developed a passion for cooking, eventually launching a blog called “Food Intelligence.”

In the 2010s, he joined the editorial staff of *L’Omnivore* magazine and became a co-host on the radio show“On ne parle pas la bouche pleine” on France Culture alongside Alain Kruger. For five years, he frequented the finest kitchens and shared his favorite finds.

Bruno Verjus’s Restaurant

His knowledge of ingredients—gained in particular while working withAlain Passard—inspired him to launch a neighborhood bistro offering “vibrant cuisine.” He used the proceeds from the sale of his medical company to get started and designed the space himself, with the architectural firm Nem handling the rest.

Table opened on April 11, 2013, on Rue de Prague in Paris’s 12th arrondissement. The early days were difficult. At age 54, with no background in the restaurant industry and no prior training, he served 24 covers every day almost entirely on his own. It took him a year and a half to learn the trade of chef and restaurateur.

Today, the 60-year-old three-toque chef is a leading figure in the industry, reinventing himself daily based on the ingredients delivered fresh to him by his 300 producers. At the restaurant, there’s no set menu or fixed menu, just signature dishes, such as the semi-cooked raw lobster and the chocolate tart with capers and caviar.