I never knew the charm of spring… till April in Paris… Springtime in Paris has become known for being the best time of year to visit the City of Light, and diners in Hong Kong are lucky enough to get a taste of just that without stepping foot outside the 852.
Veteran Ducasse chef Jocelyn Herland – who has worked with master chef Alain Ducasse for more than 20 years – of two-Michelin-starred Restaurant le Meurice Alain Ducasse in Paris is taking over the kitchen of Michelin-starred Rech by Alain Ducasse at InterContinental Hong Kong for a series of five-course dinners from 9–11 April 2019 ($1,688/person; +$688 for wine pairings).
Chef Herland will be serving up both seasonal signature dishes of Restaurant le Meurice Alain Ducasse and his own personal signatures. Highlights include blue lobster from Brittany paired with sea potatoes and black garlic, Atlantic line-caught sea bass with peas and rhubarb and roasted beef with seaweed condiment and bordelaise reduction – all of which pay tribute to the spirit of Rech, which presents a fine-dining French seafood experience.
We had the pleasure of attending a media preview today and can confirm that you’ll be impressed by the premium French ingredients and the fresh flavours. You’ll also get a taster of the homemade bread and butter – Bordier butter with seaweed and lemon zest – for which Rech by Alain Ducasse is famous.
Lobby, InterContinental Hong Kong, 18 Salisbury Road, TST, 2313 2323, rechbyalainducasse.hk@ihg.com, book online
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