Sensational seafood at Rech in Paris, a Ducasse 's restaurant

The story of restaurant Rech by Alain Ducasse, Paris

Named in honour of founder Adrien Rech, and synonymous with seafood, Restaurant Rech has been in the dexterous hands of the highly-acclaimed Alain Ducasse since 2007.

The menu is rich with the freshest seafood sourced from independent fishermen, the finest cuts of meat and delicate desserts for food fans locally and those visiting from afar. Every dish is lovingly prepared under the direction of David Vignaud (of Ducasse’s Hotel de Paris).

A lunch sitting at Rech is bathed in light, with many tables overlooking the establishment’s lush French gardens. The nautical mood inside Rech is created by brass, blonde wood and a spectacular light fitting inspired by fisherman’s nets.

Rech Restaurant Paris and its garden Copyright Julien Mouffron-Gardner

Rech restaurant, seafood and fish specialties in Saint Germain, Paris

In the heart of Boulevard Saint-Germain, diners sit down to Rech specialties such as confit Sea Bass with fromage frais and watercress, or large sole cooked (and presented) to perfection, with lightly-beaten butter for two. Others take a table for the delicate flame-grilled mackerel with courgette and horseradish. For lovers of a fine cut of meat there’s the famous beef fillet with oysters and sea apples. Dessert delights the palate, too, with Pain Perdu, Amelie’s pastis, and the unmissable XL Eclairs in chocolate, coffee and vanilla.

Rech, an institution for nearly a century, is rejuvenated (photo © Julien Mouffron-Gardner)

Wine and fish at Rech, Paris

Head sommelier Gérard Margeon - who does nothing by halves - lights up any occasion, bringing unique and magnificent wines to the table. The palette is taken on a journey through France, including lesser-known appellations. Chablis and Meursault and Puligny-Montrachet take pride of place on an impressive wine list that features 350 stellar options. Some 15 renowned domaines from Europe and around the world complement the elegant Chambolle-Musigny, Vosne-Romanee, Pessac-Léognan and other Pauillac suggestions, perfect matches for meats on the menu. Complex, barrel-aged rosé from loved domaines in Provence and Languedoc’s finest vintages complete this refined collection.

Further Information:

Restaurant Rech www.restaurant-rech.fr

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