Alain Ducasse and InterContinental Hong Kong have announced plans for a new eatery within the Spoon restaurant space. Spoon by Alain Ducasse, which opened in 2003, will have its last night of service on January 1, 2017, and in mid-February, following a renovation, Rech by Alain Ducasse will open its doors.
The original Rech is a popular seafood restaurant in Paris. It in 1925 by Adrien Rech, who arrived in Paris from Alsace, opened the restaurant in 1925. Alain Ducasse took it over in 2007. “To appreciate beautiful seafood is to appreciate its personality by knowing how to adapt the cooking process to reveal all the subtlety of flavors, unique to its own,” Ducasse said.
Rech by Alain Ducasse at the InterContinental Hong Kong will be the restaurant's first outpost outside of France. The menu is expected to feature Ducasse's "personal interpretation" of fish and shellfish alongside contemporary cuisine. Appetizers will include “Quick-sautéed baby squid with sea-scented herbs,” “Blue lobster, courgettes & currants” and “Thinly sliced sea bream, cucumber & ginger.” Entrées include “Pan-seared line-caught sole, new potatoes” (a Rech signature dish), “Baked John Dory, baby Swiss chard & confit lemon” and “Oven-baked gilt-head bream, tomatoes with pesto.” The signature dessert is "XL éclair, chocolate or coffee."
Chef Stéphane Gortina, who has worked with Alain Ducasse for over 11 years at several of his global restaurants (in Doha, St. Petersburg, Mauritius and Osaka, as well as Monte Carlo and Provence) will continue leading the kitchen, and will collaborate with Ducasse on the menu.
Marie Deroudilhe, who revamped the Parisian restaurant in 2012, will be in charge of the design of the Hong Kong outpost.