The one Michelin-starred Rech by Alain Ducasse welcomes guest chef Jocelyn Herland, executive chef, Hôtel Le Meurice, Paris for “April in Paris” Dinners from 9–11 April. It will showcase a five-course menu (at HK$1,688 + 10% service per person) with iconic dishes from two Michelin-starred Le Meurice Alain Ducasse, along with Herland’s personal signature dishes, all created with the finest seasonal produce.
For the “April in Paris” dinners and his first Hong Kong visit, 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, paying 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, iodised 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 the 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.
Wine pairing is an additional HK$688 + 10% service per person.
Rech by Alain Ducasse is located at InterContinental Hong Kong, 18 Salisbury Road, Kowloon.
It is open daily for dinner from 6:00pm to 11:00pm and weekend lunch from noon to 2:30pm.