If you love fresh seafood, you’ll adore Rech by Alain Ducasse, the first international outpost of Paris’s most famous seafood restaurant.
An authentically French seafood experience, the 1-Michelin star Rech showcases the best fish, shellfish and oysters from France with Chef Ducasse’s personal interpretation and contemporary cuisine.
Enjoy exceptional seafood cuisine, while taking in InterContinental Hong Kong’s breathtaking views of Victoria Harbour and the Hong Kong Island skyline in the light and airy ambiance, reminiscent of the sea – the inside of a seashell, a piece of floating wood, drifting clouds, the shimmering sunlight on the surface of the water and waves, as interpreted by Marie Deroudilhe, who revamped the Parisian Rech restaurant in 2012.
The History of Rech
Rech was created in 1925 by Adrien Rech, who arrived in Paris from Alsace. He first opened a grocery store that soon became a stylish café-restaurant where customers came to enjoy oysters from all around France, with seafood stalls, abundant with fresh shellfish just outside. Very quickly the reputation of the restaurant grew all around Paris; and an institution was born.
The restaurant was reborn, thanks to Alain Ducasse who took it over in 2007.
As per Alain Ducasse, “To appreciate beautiful seafood is to appreciate its personality by knowing how to adapt the cooking process to reveal all the subtlety of flavours, unique to its own.”
The menu is an invitation to dive into the big blue – with inspired, passionate and creative dishes that change with the tides and the seasons, adapting to what the sea has to offer.
From the freshest oysters from France to the signature “Pan-seared line-caught sole, new potatoes”, seafood is the key attraction. The restaurant’s famous aged Camembert, followed by desserts like “XL éclair, chocolate” and “Mr. Rech”, made with chocolate from Alain Ducasse’s manufacture in Paris, complete the experience.
Executive Chef Guillaume Katola leads the kitchen and collaborates with Alain Ducasse on a menu that takes inspiration from the delectable seafood.