We last visited La table d’Aki in February 2013, before I started this blog.  It’s a tiny place with about 8 tables for 2.  They do 2 seatings each night.  Classical music plays in the background and the small tables are very closely placed.  They are set with white tableclothes and nice sized cloth napkins.   The end of the room is the small kitchen where chef prepares all the food and cleans up too.  Each table has its own little light on it.  Near where the wall hit the floor was a piece of wood to prevent chairs from backing up too far and dinging the wall behind them. Chef is very particular and you can see him re-arrange things to his liking.  No tweezer action here but the food is precise yet simple.  It is good food but not earth shattering.  It is honest, clean tasting without dots, smears or 15 ingredients on one plate. It is only seafood and there are no amuse bouche or final treats.  The room has little ambiance and the staff spoke fairly poor English.  Everyone in the restaurant has the same tasting menu.  Pacing is rapid and portions size is on the small end of the scale.

 

First was a raw salmon and legumes.  The marinated cooked vegetables (cucumber, carrot, celery, fennel) were under the tender tasty piece of salmon.  It was light and good.

 

Bread service was baguette bread in thick slices.  They were nicely fresh and chewy with a good crisp crust.

 

Lobster with cream sauce and shiitake mushrooms was decorated with the coral of the lobster.  The sauce was excellent and went great with the sweet, chewy lobster and tasty mushrooms.  The bread was perfect to mop up every bit of this fine dish.

 

Codfish was with green beans and an olive oil emulsion.  It was finished with bits of citrus zest and salt.  The fish was tender and moist, having been lightly sautéed.  It was quite good.  The green beans were tiny and tender and cooked perfectly.  All went together well and yet it still felt like a light dish.

 

Turbot was plated with white asparagus with a sauce diablo.  The diablo was made with mustard, chives and a bit of spice.  Again the fish was cooked perfectly for a simple and delicious plate.  The textures were lovely and it was not too spicy.

 

Some wonderful aromas began to come from the kitchen next and they were the smell of pineapple being caramelized.  It was set beside a dacquois mouseline cake whose top and bottom were filled with cream.  It was very good and moist and the pineapple burst with wonderful flavor. The fruit was a great accompaniment for the creamy cake.  We ended the meal with a glass of Armagnac.