In the heart of Paris’s 9th arrondissement, a new gastronomic gem has emerged, embodying the fusion of two universes, two talents united by the first letter of their names: Aux 2 K. Under the guidance of Chef Samantha Kagy and Pastry Chef Kimiko Kinoshita, this establishment not only serves as a restaurant but also as a culinary playground where the harmony of flavors mirrors that of its creators.
Nestled on 5 rue Louise-Emilie de la Tour d’Auvergne, the restaurant’s address already hints at a promise of elegance. The decor, bathed in tones of amber and light, offers guests an atmosphere that is both intimate and inviting, conducive to the awakening of the senses.
CHEF SAMANTHA KAGY: A JOURNEY OF EXCELLENCE
Samantha Kagy is a rising star in the Parisian culinary scene, her journey marked by stints at acclaimed establishments such as Violon d’Ingres and L’Ours in Vincennes. These experiences have instilled in her a rigor and precision that complement her natural culinary instincts. Each dish she crafts is an invitation to a sensory journey, a rediscovery of flavors where instinct and talent converge to elevate the culinary experience to an art form.
Chef Kagy is renowned for her contemporary approach to cuisine, playing with flavor pairings, boldly blending technique with perfectionism. She pushes the boundaries of creativity, unveiling dishes where land and sea harmoniously converse, with compositions like crispy duck ravioli or pork cromesquis that reimagine French classics.
PASTRY CHEF KIMIKO KINOSHITA: VISUAL AND GUSTATORY HARMONY
Trained at the Kobe Culinary School before honing her skills in France, Kimiko Kinoshita brings to Aux 2 K a mastery of desserts where visual precision harmonizes with explosive flavors. Her journey at Atelier Joël Robuchon and Taillevent has been marked by creations where aesthetics serve only to intensify flavors. The collaboration with Samantha Kagy has sealed a partnership where the end of a meal must be the crescendo of an exceptional moment.
Kinoshita’s desserts are veritable gustatory masterpieces, where each ingredient shines. Hazelnut, black lemon, rice pudding enhanced with banana and caramel, or the chocolate-coffee-mascarpone alliance are all examples of her talent for creating desserts that conclude the meal on an unforgettable note.
A MENU REFLECTIVE OF THE HOUSE
The restaurant’s menu features four starters, mains, and desserts, as well as an exquisite menu priced at 41 euros. Attention to detail, ingredient selection, everything contributes to creating a symphony of flavors that echoes the reputation of both chefs. The roasted pigeon with smoked eel, or the red mullet cooked unilaterally with a bouillabaisse-style rouille and jus, are perfect examples.
Aux 2 K, with its concept and offerings, perfectly aligns with the current trend in Parisian gastronomy, where culinary excellence is coupled with exceptional atmosphere and service. It embodies the rejuvenation of luxury cuisine, sophisticated yet accessible, where every detail is crafted to evoke emotion and admiration, akin to the world of luxury at its finest