Some ecstatic foodies are calling Table the best restaurant in Paris. The approach is all about the ingredients and their suppliers with Chef Bruno trying to accentuate the ingredients' natural flavors without distorting them. Sauces are carefully prepared with this philosophy. At restaurant Plénitude, the sauce is the objective - even more so than the plated ingredients, whereas at Table, the main event is the ingredient and the sauces and seasonings play supporting roles. His signature dish is a half-cooked lobster because he says he always loved the taste but not the texture of overcooked lobster. But hurry up — he is threatening to retire.