Monthly Archives: March 2014

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


San Choy Bau

I love san choy bau – the crisp lettuce balances out the rich pork and vegetable mix in one handy (albeit a bit messy) “cup”. It’s one of those dishes where I am sure you can substitute chicken for pork, and also add in any vegetables you have on hand, but I found water chestnuts at my grocery store and that inspired me to cook this dish – it adds another dimension to the dish with a nice crunch.

Ingredients – 6 portions as a starter or enough for 2 hungry people for lunch

  1. Iceberg lettuce – whole
  2. 1 large onion – diced
  3. 200g pork mince
  4. 100g baby corn – sliced about 1/2cm thick
  5. 50g water chestnuts – peeled and diced into small pieces
  6. 50g mushrooms – any sort, I used swiss brown
  7. 3 tbls oyster sauce
  8. 1 tbl light soya sauce

Method

  1. With the core of the lettuce facing down, bang the head of lettuce, on the core – this will make it easier to remove the leaves whole
  2. Remove any wilted outer leaves and carefully remove the inside leaves, trying to keep them as whole as possible
  3. Place in a bowl of iced water to keep them crisp
  4. Over low heat, sweat the onions until soft
  5. Increase the heat to high and brown the mince
  6. Add in the vegetables and cook for 3 minutes until vegetables are cooked through
  7. Add in the oyster and light soya sauce and stir to combine
  8. You can trim the lettuce so it makes a nice neat “cup” to hold the stir fried mixture
  9. Spoon mix into lettuce cups and enjoy hot !