La Palme D’or

Digest Kitchen Insider

August 26, 2012

Story By: Dining Out Team |

Ever wonder what goes on behind the scenes at your favorite restaurant? Well, much credit goes to the many chefs, owners and managers who work diligently day in and day out to make sure Hawaii’s diners have a top-notch dining experience.

This week, Dining Out got the inside scoops from La Palme D’or executive chef Akiko Kimura, who gave us a little taste of La Palme D’or and shared just what fuels her culinary drive.

Name: Akiko Kimura
Title: Executive Chef at La Palme D`or
Training/Education: Tsuji Culinary Arts/Pastry in Osaka, Japan
Years at La Palme D’or: 18 Years

Who or what inspires you as a chef/manager/owner?

Being able to make people happy by creating our unique and delicious cakes is what inspires us the most here at La Palme D’or.

What’s your most popular dish?

Our most well-known and signature cake would be Gateau Au Fraise (Strawberry Shortcake). It’s a light vanilla sponge cake with cream and strawberries topped with refreshing berries.

Is there a dish that you create that’s not on your menu, but available upon request?

We have some items on our menu that are available upon request depending on what season it is and if we have the products to make it. For example, our Triple Mango and Melon Cup are items that we only make during the summer. It’s always best to ask or call ahead of time to inquire about any cake orders.

What is the biggest compliment you’ve ever received as a chef/manager/owner?

The fact that we have so many repeat customers coming back to us is a huge compliment. We always have so many people saying they enjoy our unique creations, and they come back for sweets and cakes for many different occasions that they celebrate with their family and friends.

If you could serve food to a celebrity, who would it be and why? What dish would you serve?

We would love to serve our food to every celebrity in the world if possible. We make a variety of cakes from light and fruity to heavy chocolates, so we would serve them according to what their taste is and what they enjoy eating.