A few weeks ago Philip and I tried the newish restaurant, Table, in the 12th. The main reason we went was because owner and chef Bruno Verjus had emailed me to tell me that he was using kale every day. While I’d read wonderful things about Table, this place is not open on Saturdays and we’re not big on going out during the week, so it was always hard to fit into our “let’s stay home on Fridays too” schedule.
Finally, because I was prepping for the Dark Rye filming, Philip and I tried Table and we will be going back again and again. And none of those reasons have to do with the fact that Monsieur Verjus uses kale.
*The food was amazing. Fresh fish, meat and vegetables. In-season (he buys a lot of his produce and kale direct from farmer Nicolas Thirard).
*Simple arrangements. Nothing at this restaurant was trying too hard. Fresh coquilles St. Jaques with grated chou fleur and a citrus sauce. Sole that melted in my mouth (paired with chou d’aigrette!) Simple and not pretentious.
*Incredible service. Attentive, smiling and willing to answer any and all questions. We chose to do single glasses of wine with our meal and the made sure to pair each glass with what we ordered. I know this may seem like it should be the case everywhere, but it’s not.
During the filming for Dark Rye a week later, Monsieur Verjus said something during his interview that really stuck with me.
“The responsibility of a restaurant is to nourish.”
Of course! What a simple and true concept that is so far removed from so many restaurants and eating experiences (especially in America, where only after 2 days, I already can feel the speed/energy and lack of thought around eating).
People go out to eat and deserve to be served something fresh and healthy. And during this holiday season, many of us will be doing our own entertaining. I hope you all will think of Monsieur Verjus’ statement and happily nourish all of your guests.