TABLE - BRUNO VERJUS Menu
COLOUR OF THE DAY — TASTING MENU
Colour of the Day - 400 EUR: A single daily tasting menu of 10 to 14 courses, composed each morning from the finest seasonal ingredients. The menu changes entirely every day.
Wine Pairing - 200 EUR: Curated selection of natural and biodynamic wines to accompany the tasting menu
SIGNATURE COURSES — EXAMPLES FROM RECENT MENUS
Utah Beach Natural Oysters: Pristine oysters from the Normandy coast, served with a delicate seaweed emulsion
Calf Brain and Sea Anemone Fritters: Crispy fritters of veal brain paired with briny sea anemones
Langoustine Donburi: Barely cooked langoustine in a rich lobster broth, donburi style
Turbot with Shellfish Reduction: Thick-cut turbot from the bone, shellfish reduction acidified with verjuice, thickened with saline turbot eggs
Lobster from the Ile d'Yeu: Wild-caught lobster prepared with the utmost simplicity to honor the ingredient
Red Mullet Grilled on the Skin: Red mullet with crispy scales in a rich sea urchin veloute with celeriac and verjuice
Poularde Gauloise Rotie en Patience: Slow-roasted heritage hen, cooked with patience and precision
Pigeon with Mole Sauce: Roasted pigeon with a rich mole of anchovies and beetroot
Dark Chocolate Tartlet with Ossetra Caviar: Peruvian dark chocolate and caper-infused cream topped with Ossetra caviar
Madeleine with Kardamili Olive Oil: Homemade madeleine dipped in premium Greek olive oil from Kardamili