Rech by Alain Ducasse, Hong Kong
18 Salisbury Rd, Tsim Sha Tsui, Hong Kong
Rech was founded in 1925 by Adrien Rech and reborn by Alain Ducasse in 2007 and the Hong Kong restaurant is located in the space formerly home to Spoon.
An authentically French seafood experience, Rech by Alain Ducasse showcases the finest seasonal fish, shellfish and oysters from France with the Chef’s personal interpretation and contemporary cuisine.
“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,” Ducasse says.
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 with new potatoes, seafood is the key attraction.
The restaurant’s famous aged Camembert, followed by desserts like XL éclair (chocolate or vanilla) and Mr Rech, made with chocolate from Alain Ducasse’s manufacture in Paris, complete the experience.
Chef Stéphane Gortina, who has worked with Alain Ducasse for over 11 years at a diverse selection of his global restaurants (in Doha, St. Petersburg, Mauritius and Osaka, as well as Monte Carlo and Provence) and previously headed the Spoon kitchen, continues leading the kitchen.
He has collaborated with Alain Ducasse on a menu that takes inspiration from the delectable seafood.
Both Executive Chef Gortina and Restaurant Manager Rubi Widjija went to Paris earlier in January for an immersive experience at Rech Paris. They also visited Alain Ducasse’s fish suppliers, the Jégo Brothers in the port town of Lorient in Brittany to source the top quality fish for Rech in Hong Kong.
Most of the fish and shellfish at Rech hails from Europe. It is sourced in France (especially Brittany) from small, independent fishermen, strongly involved in the protection of natural resources.
The Jégo Brothers fish trade, established over 20 years ago in Etel, the ancient tuna port in the Morbihan, Brittany, provides Rech with extra fresh produce solely using fishing techniques respectful of the environment.
Highly aware of the protection of marine balance, Giles Jégo rigorously keeps track of quotas, sizes, reproductive seasons and tidal movements. He says: “The fish selection comes primarily from what the sea bestows us day to day.”
The fish he selects for the Rech restaurants in Paris and Hong Kong are line-caught in small fishing boats whose outings are limited to three hours to enable them to bring the fish back to the quays in the light of dawn, still alive.
Romain Loriot, formerly Sommelier at Rech Paris, has relocated to Hong Kong to oversee the wine cellar at Rech by Alain Ducasse.
The Rech wine list which he has curated with Gérard Margeon, Executive Wine Director for Alain Ducasse Entreprise, showcases a dynamic selection of approximately 4,850 bottles and 468 different labels imported from France.
The list showcases the country’s diverse regions with the focus on freshness and white Burgundy and red Bordeaux selections.
Rech also has an extensive wine by the glass selection and the option of individual 450ml decanters, designed by Gérard Margeon, which seal in the temperature of the wine. Rech Head Sommelier Romain Loriot has imported special Jéroboams, with a rotating selection available by the glass or 450ml decanter.
The “Rech Side by Side” section of the list features wines from outside of France, made with French grapes imported to countries such as Austria, New Zealand and Australia. (This represents about 10% of the wine list.) For the opening two months, the wine list pays “Homage to Mr. Rech” with Rieslings from Alsace, the homeland of Adrien Rech, the restaurant’s founder.
The Rech list is attractively priced with wine by the glass starting from HK$150 and wine by the bottle starting from HK$550. The list also includes an extensive selection of the finest French wines and exclusive vintages.
Romain has imported a selection of boutique Champagnes which are served in special Champagne coupes with hollow stems. For after-dinner drinks, there is a trolley of fine liqueurs served by the Jéroboam.
18 Salisbury Rd, Tsim Sha Tsui, Hong Kong.