The beauty of Bruno Verjus’ fuss-free cuisine is its simplicity. Verjus has cultivated a loyal following of Parisian gourmands with his ever-changing seasonal menu that puts the quality of the ingredients centre stage. Take recent triumphs Mallemort green and purple asparagus or Île d’Yeu wild turbot as examples. The former is flash poached in sea water before being roasted and served with olive oil and guinea fowl egg yolk; the latter is steamed in marine crista and grilled and served with violet asparagus and sabayon of lobster. Simple and elegant.