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
Tel: +33 1 45 44 43 48
Bookings highly recommended
Closed Sundays and Mondays
March 17th, 2014 at 7:45 pm
Sounds like a memorable meal.
March 17th, 2014 at 8:48 pm
Merci, already noted for our next visit to Paris.
March 18th, 2014 at 8:19 am
I love this small Parisian restaurants, there’s this personal feeling about it when you dine into one.
March 19th, 2014 at 6:13 am
One man can do so much, delicious dishes 😀
Choc Chip Uru
April 14th, 2014 at 12:25 pm
I would love dinner in a restaurant like this. How on earth he can do all that by himself is amazing to me… even cleans the dishes?! That dessert reminds me of red velvet cake:)
August 7th, 2016 at 6:40 pm