New Menu Review: Mediterranean-inspired Seafood at Rech by Alain Ducasse

New Menu Review: Mediterranean-inspired Seafood at Rech by Alain Ducasse

Brought to you by:   shirin ong  shirin ong | 2 months ago

Seafood lovers, #treatyoself



Since its opening at the InterContinental in February this year, the Hong Kong outpost of Parisian seafood institution Rech (the original was first opened in 1925 by Adrien Rech and reinvented by acclaimed Chef Alain Ducasse in 2007) has already accumulated a credible stream of rave reviews, capped off most recently by a shiny new Michelin star.

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Not one to sit and rest on its (rather cushy) laurels, Rech Hong Kong will be offering diners a series of exclusive bimonthly set menus throughout 2018 to showcase Alain Ducasse’s most celebrated dishes, featuring seasonal ingredients and fresh seafood from the Mediterranean and Atlantic coasts.

This month, diners can enjoy dishes inspired by Hôtel Byblos in Saint-Tropez, where Chef Ducasse heads the culinary operations, through a five-course seasonal Mediterranean menu ($1,188), available until 23 December 2017.

Here’s what you can look forward to:

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Start your meal with the chestnut soup with ricotta gnocchi – a hearty, warm concoction made with anise purée and served with a chewy “dollop” of ricotta gnocchi and a scattering of chestnuts. This was a subtle but sumptuous start to the meal and the perfect complement to the cold weather and festive mood (mentally hum chestnuts roasting on an open fire in between mouthfuls).


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Also on the menu is a beautifully delicate yet decadent herb-printed pasta with lobster girolles drizzled with lobster jus and homemade olive oil. The soft sheets of handkerchief pasta printed with basil, parsley and tarragon concealed a generous serving of delicious lobster.


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For mains, enjoy the wild sea bass with roasted chickpeas – a finessed dish of elegantly seared fresh French sea bass served with a sauce of roasted chickpeas and drizzled with lemon juice.


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End your meal with a serving of zucotto – a traditional Tuscan semifreddo (semi-frozen) dessert that was reportedly introduced to France in the 16th century by Florentine noblewoman Caterina de’ Medici, who was the queen of France from 1547–1559. A semi-spherical mix of cake and cream, this version was glazed in dark chocolate and rimmed with hazelnuts – royally delicious.


Verdict

As its newly acquired Michelin star attests, Rech can certainly be counted on for skilful execution of refined dishes where quality ingredients take centre stage, and the seasonal Mediterranean menu is no exception. A meal here does not come cheap, but the flavours and expertise won’t disappoint discerning seafood lovers.


Lobby, InterContinental Hong Kong, 18 Salisbury Road, TST, 2313 2323



This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

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shirin ong | Hong Kong

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