Table by Bruno Verjus
The larder

Frames of the produce, before the cooking begins.

We keep few pictures, and most are of ingredients. A crate of tomatoes, an oyster on cold stone, herbs gathered before the heat of the day.

A basket of ripe heirloom tomatoes from the morning market
The open kitchen and low hearth at service
A single oyster opened to order
Wild herbs gathered before the heat of the day
The corner dining room in the twelfth arrondissement
Hands plating at the pass
A whole turbot from the Brittany line fishers
Hand worked butter and grey sea salt
Warm bread and the cheese board

The produce is best read at the table, not on a screen.