Throughout September and October, indulge in speciality dishes at the 1-Michelin star Rech by Alain Ducasse including Mr. Ducasse's signature Bouillabaisse – enjoyed two styles – showcasing a combination of fresh seafood from the Atlantic Ocean with local spiny lobster. Also new on the Signature Menu are Grey Mullet Carpaccio, sea urchin, a specialty dish from Rech Paris and Mr. Ducasse's Savarin (a variation of the classic Baba), served with his recently launched private label Rhum Agricole Extra Vieux XO.

Alain Ducasse's signature Bouillabaisse
Bouillabaisse can be enjoyed on the Rech signature menu (5-courses for HK$1,188 + 10% service) or ordered a day in advance for two persons to share in 2-courses (HK$2,188 + 10% service).

Since its original creation in the 18th Century, bouillabaisse has been considered the traditional fisherman soup in the South of France. Nowadays, the recipe has become a reference for Provençal cuisine.

Executive Chef Stéphane Gortina has reinterpreted this centuries' old rustic stew with a refined dish - for two to share - using “noble” seafood such as John Dory, Monkfish and spiny lobster.

First, savour the saffron broth made with fresh fish jus and a tasting of monkfish, spiny lobster, mussels and red mullet, garnished with potatoes and fennel. Next is the main course to share, served on a silver tray, with fish and vegetables and bread crackers and the famous 'rouille' sauce, a mix between aioli and saffron, served on the side.

For the Bouillabaisse on the Rech signature menu, Executive Chef Stéphane Gortina simmers fresh John Dory, spiny lobster, monkfish, mussels, red mullet, potatoes and fennel in a saffron rock fish soup, with bread croutons and rouille (aioli, saffron and espelette chili) served on the side.

Grey Mullet Carpaccio, sea urchin
New on the Rech Signature Menu, this specialty dish from Rech Paris was created by Chefs Alain Ducasse and Jacques Maximin when Alain Ducasse took over this landmark restaurant in Paris in 2005. (Rech Paris originally opened in 1925.)

It has a vivid taste – with the marine essence exalted, thanks to thinly sliced raw grey mullet combined with the powerful sea urchin and samphire. A classic of Rech Paris, this dish is sure to become a classic also at Rech by Alain Ducasse in Hong Kong.

Savarin with Alain Ducasse Rhum, lightly whipped cream
On the new Signature Menu, Rech by Alain Ducasse presents a variation of Alain Ducasse's famous Rhum Baba, one of the specialty desserts at Alain Ducasse' Louis XV in Monte Carlo.
The Savarin (ring-shaped cake) is soaked à la minute' with rhum from Mr. Ducasse's new private label, Rhum Agricole Extra Vieux, then sliced in front of you and served with lightly whipped cream.

About Alain Ducasse Selection, Rhum Agricole Extra Vieux XO
This oak-aged rum comes from AOC Martinique (located in the Lesser Antilles of the West Indies in the eastern Caribbean Sea). It is a culmination of more than two years of meticulous work with the selection and blending by Chef Alain Ducasse, Gerard Margeon (Executive Wine Director of the Alain Ducasse group) and the HSE Rum team.

The new opus was bottled in June 2016. This triple vintage, from a rare elegance 'a la francaise' had been selected from more than 30 rum extra vieux which guarantee uniqueness and extraordinary balance.

This rum distinguishes itself with gourmand fruit compotes and orange zests. This fruity taste leaves room for honey gingerbread flavours to finally reach a perfect balance of precious wood scents and rare spices.

Please click here for the Rech a la carte dinner menu.

About Rech by Alain Ducasse

The 1-Michelin star Rech by Alain Ducasse offers an authentically French seafood experience, showcasing the best seasonal fish, shellfish and oysters with the Chef's personal interpretation and contemporary French cuisine and stunning harbour views. If you love seafood, you'll adore Rech.

OPEN DAILY FOR DINNER: 6:00pm - 11:00pm 

WEEKEND LUNCH: Saturday & Sunday12:00 noon - 2:30pm
(5-course menu @ HK$588 + 10% service per person)

InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
T: (852) 2313 2323 E: rechbyalainduccase.hk@ihg.com
hongkong-ic.intercontinental.com

IMAGES:
Click here for images of images of Alain Ducasse's signature Bouillabaisse and Baba with Alain Ducasse Rhum, lightly whipped cream

Click here for a full selection of interior and food images of Rech by Alain Ducasse.

For further press information, please contact:
Carole L Klein, Executive Director of PR & Communications
InterContinental Hong Kong
Tel: (852) 2313-2335  / E-mail: carole.klein@ihg.com