The 1-Michelin star Rech by Alain Ducasse at InterContinental Hong Kong continues its series of Gala Dinners with guest chefs from sister Ducasse restaurants around the world.

From November 6-8, Rech welcomes veteran Ducasse Chef Frédéric Garnier from the Alain Ducasse's 1-Michelin star La Bastide de Moustiers, located in the heart of Alpes de Haute Provence.

During his twenty year culinary career with Chef Ducasse, Chef Frédéric Garnier has worked at many of Alain Ducasse's most famous restaurants including Louis XV in Monaco, restaurant Alain Ducasse at the Dorchester in London and restaurant Alain Ducasse au Plaza Athénée in Paris.

He has headed the kitchen at Bastide de Moustiers in Provence since 2017. With the elegant 13-bedroom-inn and restaurant just open from March to October each year, Chef Frédéric Garnier is able to travel to Hong Kong in early November to share “Alain Ducasse's Provence” with Rech patrons.

Experience Alain Ducasse's Provence over a special 5 or 6 course Gala Dinner Menu by Frédéric Garnier (HK$1,188 or HK$1,588 per person).

Chef Frédéric Garnier has interpreted the Rech seafood concept in a provencale cooking style to create the Gala Dinner menu which showcases some of the finest products from the Mediterranean including gamberoni, Banon goat cheese and the regional olive oil.

Highlights on the menu include:

Butternut squash, hazelnut-seaweed, sea scallops
Seasonal butternut squash with roasted scallops from Brittany and a condiment made of hazelnut and seaweed.

Small spelt from Haute Provence, green avocado aioli, gamberoni
Gamberoni, the hidden gem from the Mediterranean Sea, prepared in an authentic Mediterranean style and served in Alain Ducasse's signature cookpot.

Baby beetroot, oyster and rye, turbot
Roasted turbot on a condiment of beetroot, oyster and rye, served with a selection of heirloom beetroot.

Purple aubergine, bitter herbs, Duck and Peking-glazed octopus
Duck prepared Provencal style with fresh aubergine and herbs from France and octopus with a glaze inspired by traditional Peking duck

Banon goat cheese
Organic raw goat milk cheese from Banon located in Alpes-de-Haute-Provence

Confit apple and quince, Olive oil from Provence
A traditional Provencal autumn dessert

Wine Pairing
Enjoy a wine-pairing by Rech Sommelier Ryan showcasing a selection of French wines
(HK$688 for 5 glasses / HK$888 for 6 glasses per person).
All the selected wines are from iconic regions and best producers, chosen to pair perfectly with Guest Chef Frédéric Garnier's dishes.

Click here for the menu.

Please add 10% service to all prices.

About Frédéric Garnier
Starting as a Chef de partie at the restaurant Alain Ducasse avenue Raymond-Poincaré in Paris in 1999, Frédéric Garnier has spent the better part of his career by his side. His occupation brought him to the Louis XV, in Monaco. Then he joined the restaurant Alain Ducasse at the Dorchester in London. Finally, he was sous-chef at the restaurant Alain Ducasse au Plaza Athénée in Paris, before joining the Bastide de Moustiers. He also explored every aspect of his career by becoming a trainer at the Centre de formation d'Alain Ducasse, in Argenteuil.

A bookworm (for years, he has bought and read one cookbook per week), Frédéric is also a passionate traveler. He has collected wonderful memories of his culinary encounters in Denmark with René Redzepi, in Sweden with Magnus Nilsson and in the United States with Dan Barber.

About Alain Ducasse's La Bastide de Moustiers
“In 1994, while riding my motorcycle at random on the roads of Provence, I discovered this seventeenth-century house standing amidst lavender bushes and olive trees. I made it my anchoring harbour, my home, before deciding to open it up to others. It has always had this very special place in my heart, and it still has today.” Alain Ducasse

La Bastide de Moustiers is a charming house situated at the heart of the Alpes de Haute Provence region. Formerly owned by an earthenware master, it offers a splendid view of Moustiers-Sainte Marie.  Alain Ducasse wanted his inn to be warm and welcoming; and for each guest to feel totally at home. Sharing his passion, he personally dedicated himself to fitting out the house with small details – from antiques he personally found, to picnic baskets and bicycles which guests can use as they discover the area.

The highlight of visiting the charming inn is dining at La Bastide de Moustier's 1-Michelin star restaurant where Chef Frédéric Garnier and his team create top quality French provencale cuisine, using seasonal ingredients, fresh from the kitchen garden along with fresh seafood from the Mediterranean Sea.

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: rechbyalainducasse.hk@ihg.com
hongkong-ic.intercontinental.com

IMAGES:
Click here for images of Frédéric Garnier and some of his dishes, along with images of
La Bastide de Moustiers.

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