Tablé

Typically a small, informal French restaurant, the brasserie originally appeared as part of a brewery, with additional beverages and food.

- Terry Zarikian

It differs from the even more casual bistro with a more professional level of service, printed menus, and, most of the time, white linen table settings. Tablé is today's modernized brasserie, as different from any traditional version as is its creator, award-winning pastry impresario Antonio Bachour. He has received the World's Best Chef Pastry Award twice (in 2018 and 2022), but can cook anything with the same high standard he applies to his pastries. At Tablé, the sleek and brightly colored interior contrasts with one's perception of ancient Parisian stuffiness. Instead, a modern minimalist decor features lush green accents and mandarin-orange and salmon chairs, with heavenly blue walls adding an ethereal aura. Just behind the host stand are display cases showcasing jewellike chocolates, pastries, breads and an attended charcuterie station, t