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