Alain Ducasse Entreprise and InterContinental Hong Kong debuted a new restaurant identity: Rech by Alain Ducasse. The restaurant is in the former SPOON restaurant space, which is newly renovated. Rech by Alain Ducasse at InterContinental Hong Kong is the first international outpost of Paris’s most famous seafood restaurant, Rech, which was founded in 1925 by Adrien Rech and reborn by Alain Ducasse in 2007. An authentically French seafood experience, Rech by Alain Ducasse showcases the finest seasonal fish and oysters with the chef’s personal interpretation and contemporary cuisine.
An authentically French seafood experience, Rech showcases the best fish, shellfish and oysters from France with Ducasse's personal interpretation and contemporary cuisine. 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.
Fish and Shellfish
Most of the fish and shellfish at Rech comes from Europe - 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 using fishing techniques that are respectful of the environment.
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.
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.