Since its opening, La Bonne Table has maintained the same spirit as its brother restaurant, LʼEffervescence, valuing its strong links with producers, paying tribute to them, and preparing food in such a way as to convey their skills and the spirit of cultivation to the customers who eat them to the fullest extent. Chef Nakamura is proud, and of course confident, that he has been in daily dialogue with these vegetables for ten years.
The vegetable plate that follows the amuse in this course is neither too much nor too little. It is a truly fitting first dish at a restaurant that serves casual dishes that do not even remind you of the composition that supports the high quality of the ingredients with an excellent balance. This video shows Chef Nakamura talking about Michel Bras' equipment while preparing these vegetable plates. It is a moment that showcases his relationship with vegetables.