To celebrate the start of 2020, Rech Executive Chef Guillaume Katola is preparing a 5- course menu (available from January 2 – February 29) which pairs perfectly with Alain Ducasse's exclusive Kaviari Caviar selection. Enjoy your choice of three Kaviari caviars (Baeri, Osetra Caviar Prestige or Kristal Caviar) served directly from the tin from a mother of pearl spoon throughout the 5-course dinner.

The House of Kaviari draws on 40 years of history to select the finest farmed caviars at the source. Grains are refined in its Parisian laboratories and then presented in individually-numbered tins. Each tin is unique; each caviar an invitation to pleasure; each tasting a moment of pure enjoyment - magical, sensual and unforgettable. Kaviari Caviar creates such high-quality caviar, that world famous chef Alain Ducasse has selected it for his restaurants globally.

Select one of three Kaviari Caviars to pair with Rech Executive Chef Guillaume Katola's 5-course menu:

Baeri Caviar is from the "Acipenser Baeri" sturgeon farmed in Siberia.  The latest addition to Kaviari Caviar selection, this caviar is distinguished by the size of its grains. Sparsely iodised and moderately salty, this caviar will please the finest palate with its subtle complexity. Its unique iodized flavor has a silky smoked taste.

Available with the 5-course menu for 2 persons at HK$1,388 per person.

Osetra Caviar Prestige is from the "Acipenser Gueldenstaedti" sturgeon farmed in Europe. Its grains are good-sized and regular in shape and amber-coloured.  With subtle marine flavours, Osetra Caviar Prestige has a good length of extremely delicate hazelnut.

Available with the 5-course menu for 2 persons at HK$1,488 per person.

Kristal Caviar is created from a hybrid sturgeon of “Schrenckii x Huso Dauricus” in the Thousand Lake region of China by Kaviari, who have implemented its many decades of knowledge and skill in sturgeon breeding and caviar production in this region to create such high-quality caviar, that world famous chef Alain Ducasse has selected it for his restaurants globally. It has a dark to golden amber colour with rich and complex flavours and a final note of almonds.

Available with the 5-course menu in a single portion at HK$1,688 per person.

For a memorable finale to your Kaviari Caviar dinner, select dessert from our à la carte. Pastry Chef Gary Wong's creations include our signature Mr Rech and XL éclair made with chocolate from Alain Ducasse's manufacture in Paris, as well as Baked Alaska, flambéed just for you, and Exotic fruit souffle, coconut sorbet.

Caviar Kristal Kaviari

The House of Kaviari draws on 40 years of history selecting the finest farmed caviars at the source.  Each individually-numbered tin is unique; each caviar – an invitation to pleasure; each tasting a moment of pure enjoyment, magical, sensual and unforgettable.

Caviar Kristal is made from a hybrid sturgeon of  “Schrenckii x Huso Dauricus” in the Thousand Lake region of China by Kaviari, who have implemented its many decades of knowledge and skill in sturgeon breeding and caviar production in this region to create such high quality caviar, that world famous chef Alain Ducasse has selected it for his restaurants globally. It has a dark to golden amber colour with rich and complex flavours and a final note of almond. 

Rech Kaviari Caviar Menu

• Caviar with condiments Vodka Petrossian Caviar By Guillotine
• Grey mullet carpaccio, tangerine 2016 Jean-Claude Bessin Vieilles Vignes Chablis
• Lobster and fennel, crustacean broth NV Barons de Rothschild Brut Champagne
• John Dory, leeks and Champagne sauce 2012 G.H. Mumm RSRV Blanc de Blancs Champagne
• Your choice of dessert from our à la carte menu

Baeri Caviar HK$1,388 per person – for two (30g caviar)
Osetra Caviar Prestige HK$1,488 per person – for two (30g caviar)
Kristal Caviar HK$1,688 per person – (15g caviar)

Wine Pairing – An additional HK$688 per person
The ultimate curated caviar pairing with Vodka, Champagne and wine.

About Kaviari Caviar
Caviar comes from the acipenser sturgeon eggs. This ancestral fish is found mainly in the wild, in the waters of the Caspian Sea which bathes the shores of Iran and Russia. For a long time, Iran was most famous for the manufacturing of wild caviar. Three of the best varieties of caviar were produced there: beluga, osetra and sevruga. Thanks to traditional sea fishing and centuries-old know-how from the artisans, wild Iranian caviar was recognised as the best in the world. However, over the years, the endangered sturgeon became a protected species. In 2008, its fishing in the Caspian Sea was banned. To preserve the fish, caviar producers then turned to breeding the sturgeons in open-net fish farms in their natural environment.

The Legacy
Kaviari was one of the first houses to adopt this eco-responsible approach while continuing to develop the expertise gained from the Iranian masters. Located in the heart of Paris, near the basin of the Arsenal and in Ivry, Kaviari is a reference in the world of caviar and haute cuisine.

The brand has built its reputation on wild Iranian caviar; and the family home created by Raphaël Bouchez and Jacques Nebot relies on its 40 years of experience to offer the finest farmed caviars, from imperial Beluga to kristal or osetra caviar.

Kaviari collaborates closely with the fish farmers, following every step of the production and overseeing the quality of the water in natural breeding conditions, from the harvest of eggs to the maturation stage of the grains. This rigorous traceability and this uncommon know-how with no middle-man contribute to its international recognition among top chefs and fine connoisseurs.

The Know-How
The Kaviari team selects directly from the source the eggs that will then be "refined" in its laboratories by Bruno Higos, caviar master. Just like a cellar master does for wine, he will see to the perfect maturation of the grains up until this magical moment when caviar will fully develop its buttery, nutty or iodine-flavoured aromas.

With carefully selected caviars, today Kaviari provides many starred chefs in France and abroad, including Alain Ducasse. The key to its success: a range of farmed caviars worthy of the finest wild caviars, with varieties and gustatory qualities matching perfectly the requirements of connoisseurs.

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 & Sunday 12:00 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

IMAGE LINK

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For further press information and media interview requests, please contact:

Carole L Klein, Executive Director of PR & Communications

InterContinental Hong Kong

Tel: (852) 2313-2335 / E-mail: carole.klein@ihg.com