Bruno was born in Roanne in the Loire, a town known for its strong culinary culture and the bounty of its wilderness.
In 2013, Bruno launched the restaurant Table in Paris, where one can feast on pure flavors while providing producers the assurance of absolute respect for their products. Table sources only seasonally available products
“My cuisine breaks free from cultural barriers. To deliver what builds you is to attain a form of Babel. There is a common language, offered by haute cuisine. The kitchen reconciles. Without travel, without crossbreeding, there are products nowhere, in nobody’s home. The idea of a frozen gastronomic cultural heritage is a joke, which has no historical or human basis. My art brings everyone together”
