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.
—————————————————————
Do you want more content from the world’s top restaurants?
Instagram – https://www.instagram.com/alexandertheguest
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/
22 Comments
We’re about to hit 300,000 subscribers on our channel!
To celebrate, I'm hosting an AMAZING giveaway!
One lucky winner will get to choose a restaurant with me, and we’ll make a video together!
And guess what? I’ll take care of everything! All costs are on me.
To enter the giveaway:
1⃣ Follow me on Instagram. https://www.instagram.com/alexandertheguest/
2⃣ Like the pinned post on Instagram.
3⃣ Comment “I want to go with you!”
That’s it!
The giveaway runs until we hit 300,000 subscribers.
Cheers!
"Has a gender balanced panel". It has already failed if you're hiring based on gender and not expertise. So your votes mean nothing.
Dear Sanyi! I hope my comment reaches you. It might seem ,unpretentious' to you – but to me it seems complicated here with the wines. I am not entirely sure, but as I remember Domaine Comte Georges de Vogüé (ejtsd: vogüé) replanted the white vines at his Musigny vineyard in the 90s, and while the plants were young he consequently declassified the wine made from the plot as bourgogne blanc and said that it would be dishonest to sell at high price or market as such while the quality is far from grand cru. Also Nuit is not famous of the whites but the reds as you know so its more of a rarity, a unique thing. It sounds to me that here you paid for the vineyard and the producer, also for the restaurant, but not the final product. Of course I have not been there and all I can do is guess, but perhaps Agnese wanted to try it too? To me paying 1500 euros for such a bottling sounds like paying Picasso price for an unkown artists work who used Picassos ink or brush or ate in his fav restaurants. Not to mention aged burgundy is often a gamble – white especially, if coming from unkown source. Was curious if it was not too oxidized? Because Selosse is quite oxidative in style perhaps the fruit and finesse of the Puligny was a safer choice. I'm surprised also on the wine being too cold as well. One question: if you remember, could you tell me please which Corton blanc producer you wanted to go for originally? Regards, Ákos
I WANT TO GO WITH YOU! but I dont have instagram and try to stay off social media (aside from youtube of course!) Love your videos! am an amature home cook from Newfoundland, Canada!!! Figured it was worth a message! Thanks for sharing such amazing food experiences!!!
For the Q&A – Alexander, have you ever been to Australia and enjoyed any restaurants here? Are there any restaurants you're keen to try here?
Goes to highlight once again that Michelin is a complete joke,to give those accolades to a guy with no real experience purely on the back of being a socialite ,the organisation is a farce.
this channel doesnt miss!
What's with the red dot on your forehead? Are you ok?
Hey Alex! Really excited for the upcoming Q&A!
Here are some questions for you:
1. What's your story? How'd you get into the world of fine dining? We know that you're Hungarian and currently co-own 42 Restaurant, but other than that, we really don't know how you got to where you are. How'd you get started on this wonderful journey!?
2. I'm not sure who said this, but the quote is, "There really isn't better, only different." This feels like it applies to life as well as fine dining. The last two restaurants to lead the industry (El Bulli and Noma) have been made famous for being the figureheads for larger, global movements of culinary change. El Bulli ushered in the age of molecular gastronomy and Noma put the afterburners on the New Nordic Fine Dining Movement. But from a perspective strictly based in flavor, they weren't particularly innovative. They merely changed the presentation and process by which we make food. They advocated the increased use of technology and intentionality when cooking. The ingredients were still the same. So, in that sense, the food wasn't particularly "better" merely different. All of this to say: do you think we'll ever have a restaurant (or do you think there's one currently) that truly makes the food "better", as in a drastic improvement in taste and flavor, rather than technology, style, and presentation?
3. What/Where would you eat on your last day on Earth?
4. If you could make an all-time tasting menu filled with your favorite dishes from all the restaurants you've dined at, what would be on it. A culinary "dream team" if you will! You also get to pick an atmosphere, a wine (or champagne) pairing, and a service team. For simplicity, let's standardize the menu and say you get:
– 1 welcome drink
– 4 amuse-bouche
– 6 savory courses
– 1 main course
– 1 pallet cleanser
– 1 cheese trolley
– 4 sweet courses
– 4 petit fours
– atmosphere
– service team
– wine/champagne pairing
The only things I'll pencil in for you are the things you've stated were your favorite of all time in the video. So the service team from Mirazur and the citrus fruit, beeswax honeycomb, and edible flower mousse as your opening course from L'Assiette Champenoise. Oh, and in typical Alexander fashion I assume you want Krug as you're welcome drink, but I'm not sure which one. Although it these have since been upstaged by a more recent restaurant feel free to replace them!
5. Do you have any pets, and if so, can we meet them!?
Dear Alexander, I´d love to go with you and enjoy my first fine dining experience with you together !!!
You have many fans in Australia, hopefully one day you can come down here. I appreciate and value your views as they came from an experienced person who is passionate, so why don't you rate the restaurants ?.
For the Q&A: What is your professional background? Thanks for a great channel! One of my favorites.
A few questions for the Q&A:
What did you study and how would you describe your careerpath?
How did you get in to the position to try so many michelin restaurants, were you raised like this or is it an interest you developed?
They really should've swapped out that wine €1,500😢😮
Fäviken! But you need Magnus as your chef! I missed out about 10 years ago and regret it, every day since.
Perfect model of restaurant is professional team preparing and serving the best products with respect and discipline in order to make the experience looks effortless and relaxing. Efficiency and consistency from one table to another should be invisible as every guests have different expectation and interaction levels. Knowledge brings perfection and doubt can change the course of your vision, mood like for instance questioning a wine state … always follow your feeling and listening, understanding, mind reading, delivering , guest’s need is paramount…past is prologue.
The Top 50 is really not worth much anyway. A list of the best without Guy Savoy or Alain Ducasse is a complete joke.
I want to to with you!
I really like you being honest and giving the most fair reviews for all the restaurants!! I went to this restaurant back in April and had the same thought while I was dining there (food wise). But I felt like later on the reason I enjoyed the meal still was because their employees are probably the most kind and accessible one. Being there by myself, they took care of me very well and also had fun conversation with the chef. That’s definitely a plus 🎉
Yes, people like stories… but is it a reflection of the food.
I appreciate this channel so much because it broadens my expectations as I go about experiencing the best food and drink for myself. Lots of great insights about how service should be, how a meal should be, and what it means to be a great host.
I defo want to go with you!!! 🙏