Enjoy a dining experience in one of Paris greatest Seafood restaurand : Rech. Located just a few steps from the Champs-Élysées, the seafood restaurant Rech, offers a tasty cuisine with a Mediterranean touch. This Parisian institution since 1925 was taken over by Alain Ducasse in 2007.
As you enter the restaurant, the shellfish bar sets the tone. The menu evolves with the tides, and inspiration, under the creative guidance of chef Damien Leroux. Expect beautiful produce, exact preparations, evidence of flavor, in a warm yet chic seafront atmosphere.Created in 1925, Rech has become a must as a seafood restaurant. Grown to become an institution over the years, Rech gained a new impulsion in 2007 with Alain Ducasse. An institution is reborn… Rech, the Parisian seafood restaurant taken over by Alain Ducasse in 2007 has had a new look since 2012. Becoming through time and tides a must-visit address, it is in an elegant décor that Damien Leroux’s cuisine can be enjoyed. Light colours, wooded tones while maintaining the primordial soul of the place and creating a sea-side atmosphere… A dive into the big blue… In the dining room, like a fish in the water, Eric Mercier welcomes guests since 2008. Avid fan of history and culture, the ship’s captain punctuates the arrival of each dish with spicy anecdotes… His aim « to make a meal at Rech a moment of exceptional pleasure. I love the idea that my clients feel simultaneously at home and in a faraway place. A static voyage…»The cuisine adapts to what the sea has to offer… Rech’s name evokes beautiful produce, exact preparations, to reveal the evidence of flavour. The menu evolves with the tides, and inspiration... To finish on a sweet note, while remaining faithful to their classic, desserts at Rech are refreshed respecting taste and quality. Added to the famous twenty centimeter chocolate or coffee éclair are new additions carefully elaborated by Jean-Marie Hiblot, Alain Ducasse’s head pastry chef: French toast with Amélie pastis, semi salted caramel ice cream or the mysterious Mister Rech, an iced hazelnut “succés” served with hot chocolate sauce. Gérard Margeon, head sommelier of Alain Ducasse’s restaurants, has privileged «mineral tones and crispness». An elegant and light wine list, containing approximately 150 references, both white and red, including the timeless Burgundy: Chablis, Meursault, Puligny-Montrachet, Chassagne-Montrachet, but also some « climates to rediscover» such as Saint-Romain, Bouzeron or Maranges.