Table by Bruno Verjus, Paris

Lauded as the best Paris has to offer now, self taught chef who only joined the ranks at the age of 54 and landed two shiny Michelin Stars. (https://table.paris/). The food is all about purity and great ingredients and really is a type of French Chez Panisse with an extra level of flair. But don’t expect long protracted stories of the food here, just excellent ingredients delivered spartanly with lightest kisses of sauce. And this can make or break the experience for those looking for a bit more funfair.

For us this however will be for ever the voyage of discovery the young but incredible Italian sommelier Agnese Morandi took us on. And what a journey and we will for ever be grateful. Not often we are introduced to so many new experiences at this level of Michelin Stars and she is worth as much of attention as the excellent food.

• 2014 Marguet Sapience 94 Points

  France, Champagne, Champagne Premier Cru

  We asked for Selosse and we were guided expertly to the first of many new chapters of discovery at Table by Bruno Verhus in Paris. And this was indeed a beautiful discovery.
  One of this the less is shows on the label the more it does in the bottle wine. This has 11g/l dosage which we have never crossed paths with especially in a world were people fight for zero and forget that balance comes from what the wine needs and not what the marketing team asks.
  And this is a proper one. Very artistic, light oxidative,proper presence and length and has an unexpected brightness and energy . Unlike many of of its kin, dare we say some Selosse too, that don’t age well this at age 11 is as energetic as ever. Soft honey, light floral and stone fruits. Impressive discovery and hat tip to a great wine list. 93-94

  Post a Comment / 2 people found this helpful, do you? Yes - No

• 2022 Sclavos-Zisimatos Tsaousi 90 Points

  Greece, Ionian, Kefalonia

  By the glass at Table by Bruno Verjus, Paris.
  We overheard others who had the wine pairing discuss about this and we could not but ask for a glass. It’s not often we are surprised by new wines from the old country. And yet here it was. Has an uncanny richness, all down to old vines, density, almost clings to the palate and stays there . Aromatic for sure, light earthy too , light oxidative edge, but it’s that pre-phylloxera old vine density that we will always remember from this wine. 90-91and we would caveat that this is not for everyone .

  Post a Comment / 1 person found this helpful, do you? Yes - No

• 2023 Aramasa Earth , Kimoto Kioko-Jikomi Junmai Genshu

  Japan, Tōhoku, Akita

  By the glass at Table by Bruno Verjus, Paris.
  Not often a sommelier interrupts our champagne to red transition with a sake to be paired well with lobster but that is the mark of a great one.
  And this sake was perfect for the occasion. Not a star studded Daiginjo polished to 5% but a pure and old school , made of Riku rice starin that is another first for us, in an old school and unadulterated style. The sake well named Earth is exactly that. Earthy , creamy, light but with a presence and is more about the lack of trying to hard yet delivering great. This akin to a lieu dit burgundy showing up a reminding all that a great producer can do wonders with humble terroir. Very good.

  Post a Comment / 1 person found this helpful, do you? Yes - No

• 2013 Laboratorio Rupestre Vino de Mesa Ruina 94 Points

  Spain, Murcia, Vino de Mesa

  This wine caught our eye on the list of Table by Bruno Verjus, Paris. Who pride our selves in searching for wine but then how come there is a whole page dedicated to a Scandinavian guy who makes wine in Murcia? Erik Rosdahl who?
  This is probably the best wine we have never heard of, ever , in 15,000 tasting notes and 20 years of serious wine trying .
  The excellent sommelier described it as a wine of richness and extraction but also of lightness . And is exactly that a wine of dual nature. Both intense and rich, with proper density of fruit but also light and effortless ( much like its minimalistic label) on the palate and in no way heavy or abused by heavy oak. In fact any use of oak ( we understand only uses old wool here) is a complementary add, like an oboe that does play first line but is exotically placed in the background, and was such a joy in a world filled with producers drowning old vines with heavy oak. Beautiful wine and an easy 94 for us and we want to know more!

  Post a Comment / 1 person found this helpful, do you? Yes - No

• 2010 Robert & Bernard Plageoles Gaillac Doux Vin d'Autan Tres Cantous 92 Points

  France, Southwest France, Gaillac Doux

  By the glass to finish our dinner at Table by Bruno Verjus, Paris.
  One last of many firsts this evening and this rolled on our table unassuming, unpretentious and to us unknown.Lovely richness , bright, soft floral, with a touch of blossom cordial. Rich dark fruited, but not heavy on the palate and sort of glides on the palate without ever becoming heavy. Very solid 92+

  Post a Comment / 1 person found this helpful, do you? Yes - No