The 1-Michelin star Rech by Alain Ducasse welcomes Guest Chef Jocelyn Herland, Executive Chef, Hôtel Le Meurice, Paris for “April in Paris” Dinners on April  9-11, showcasing a 5-course menu (at HK$1,688 + 10% service per person) with iconic dishes from the 2-Michelin star "le Meurice Alain Ducasse”, along with Jocelyn's personal signature dishes, all created with the finest quality seasonal produce.

Experience the unique haute cuisine of the 2-Michelin star “le Meurice Alain Ducasse” where the focus is preserving the authentic taste of exceptional produce.  For the “April in Paris” dinners and his first Hong Kong visit, veteran Ducasse Chef Jocelyn Herland brings to Rech signature dishes from le Meurice Alain Ducasse with seasonal ingredients and seafood
(including Blue Lobster from Brittany and Atlantic Line-Caught Sea Bass) that pays tribute to the spirit of Rech.

The menu showcases:

• Blue lobster, sea potatoes, black garlic
  This is an iconic dish of le Meurice Alain Ducasse, showcasing the “Big Blue Lobster of Brittany”, which turns red when cooked. It has exquisite flesh and natural juice that lends itself to a multitude of harmonies. 
• Line-caught sea bass on scales, green peas and rhubarb
  A signature dish of Jocelyn Herland, the line caught sea bass pairs wonderfully with the first green peas of the season. This time of year, the rhubarb is just starting to appear in French gardens. This is a joyous and elegant dish.
• Roasted beef, iodized condiment, bordelaise reduction
  Another signature dish of Jocelyn Herland, this dish is inspired by the Bordeaux region and its Garonne River near the Atlantic Ocean, with seaweed condiment made with French oysters and Bordeaux wine for the jus. It is a delicious pairing of land and sea.
• Frozen lime
• Chocolate from our Manufacture, cocoa nibs and coriander
  This signature dessert by celebrated le Meurice head pastry chef Cédric Grolet is a bold pairing of Chocolate from the Manufacture of Alain Ducasse in Paris with aromatic coriander.

Guest Chef Jocelyn Herland's “April in Paris” Menu

Wine pairing is an additional HK$688 + 10% service per person.

About Jocelyn Herland

Born in Auvergne, Jocelyn Herland, has worked with Alain Ducasse for over 22 years.
He earned his vocational training certificate (CAP) in cooking in 1990, then a pastry CAP, followed by a professional baccalaureate. He discovered the world of gastronomy at the Clos de Longchamp, first in the dining room with Francis Coulon, then in the kitchen with Jean-Marie Meulien.

Then he began working at La Table du Marché with Christophe Leroy, who spoke of his talent to Alain Ducasse. Thus, in 1997 he became chef de partie at Le 59, Alain Ducasse's restaurant on avenue Poincaré. In December 2003, Jocelyn joined Christophe Moret at the Alain Ducasse au Plaza Athénée restaurant. He was first sous-chef, then chef adjoint. Ducasse then gave him oversight of the kitchens of his restaurant Alain Ducasse at The Dorchester when it opened in London in November 2007. The restaurant was awarded three Michelin stars in 2010. Jocelyn became Executive Chief in the kitchens of Hôtel Le Meurice in January 2016.

At the gourmet restaurant "le Meurice Alain Ducasse”, he deftly interprets Alain Ducasse's signature cuisine. At Le Dalí, he combines the fine tradition of Parisian brasseries and Mediterranean cuisine. He launched the restaurants in May 2016 after renovations directed by Philippe Starck.

His close working relationship and collaboration with head pastry chef Cédric Grolet has enabled them to create a unique haute gastronomy experience with the perfect balance between sweet and savoury.

About Hôtel Le Meurice, Paris

One of Paris's Palace Hotels, Le Meurice, established in 1835, and is known as the Hotel of Kings & Queens. One of the most fashionable locales in the city at 228 Rue de Rivoli overlooking the historic Tuileries Gardens, Le Meurice is an iconic address that has been the Parisian pied à terre of the privileged for over almost two centuries.

While still showcasing its original splendor as a classic French Palace, in 2007, Le Meurice entered a new embellishment phase with famous French designer Philippe Starck who revamped the public areas. In 2016, nine years after the first embellishment, Philippe Starck collaborated again with Le Meurice, exploring more deeply the surrealist universe of life and so, the structure of the Meurice's soul. His intervention is subtle in the lobby and the front-desk areas but is more pronounced when you step into the hotel's restaurants “le Meurice Alain Ducasse” and “Le Dalí”. The embellishment is totally into line with the culinary concepts Alain Ducasse developed for Le Meurice, along with Executive chef Jocelyn Herland, who joined the hotel at the time of the relaunch in 2016.

The Cuisine of “le Meurice Alain Ducasse”

“We must return to the essentials. Start from the beginning, where tastes are real, aromas are genuine. Each dish must resonate with flavours." Alain Ducasse

Alain Ducasse expresses himself with conviction: before cooking, there is nature. The chef strives to preserve the authentic flavour of the produce until it reaches the plate. Each dish expresses the truth of the product around which it is built. In this cuisine of the essential, the pleasure of the dinner requires that the chef's technique is placed in the background. And yet, there is indeed technique, a cleverly orchestrated complexity.

Each dish expresses the truth of the product around which it is built. This quest for genuine flavour is carried out by the chef and farmer together with respect for the planet and health.

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 harbourviews. 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
www.hongkong-ic.intercontinental.com

IMAGE LINKS:

Click here for images of Guest Chef Jocelyn Herland and ”le Meurice Alain Ducasse”.
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

Emmanuelle Perrier, Director of Communication
Alain Ducasse Entreprise
E-mail: presse@alain-ducasse.com