La Table D’Aki

Restaurant kitchens in Paris are small. And La Table D’Aki is no exception, with just one man behind the kitchen. Akihiro Horikoshi (Aki) shops, preps, cooks, bakes, cleans dishes – everything – in this tiny 16 seater restaurant in the Seventh Arrondisement.

Chef Aki, a L’Ambroisie veteran, works in an open kitchen, where he prepares a prix fixe seafood meal. Japanese precision with French training – could not be a better pairing.

First course was a single seared scallop on pureed pumpkin with a cauliflower foam that teased our palettes with it’s silky textures. Entree of poached langoustine on top of roasted rhubarb was a perfect harmony of delicate langoustine served with a glossy drizzle of veal jus. The final savoury course was delicate cod fish and braised endive with a wonderfully tangy citrus sauce.

Dessert – simply described as “chocolate tarte with vanilla bean ice-cream”, made me marvel that something that delicate with contrasting crisp and velvety textures could be made by the same man who brought us the earlier three dishes, and not a patisserie chef.

Elegant dining. Delicious, clean flavours. Perfection.

La Table D’Aki
49 Rue Vanueau
Paris, France

Tel: +33 1 45 44 43 48
Bookings highly recommended
Closed Sundays and Mondays

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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

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