Alain Ducasse 是法國最有影響力的廚藝大師，由餐飲概念到飲食管理，來到 Ducasse手裏，就會成為星級商品。頂級餐廳如巴黎米芝蓮 3 星的 Alain Ducasse au Plaza Athenee，大眾化路線以 Bistro 風格創建於 1890 年的 Aux Lyonnais里昂菜館，在 Ducasse 管理下，都會變為餐飲名店。Alain Ducasse 的一舉手、一投足，經常會引起業內人士關注。 Alain Ducasse is definitely the most influential MasterChef in France! Under the helm of the legendary chef (in terms of his culinary concept to F&B management), it will become a star quality F&B house, ranges from Michelin three starred Alain Ducasse au Plaza Athenee, to bistro Aux Lyonnais, which dedicated to the Lyonnaise cuisine since the establishment in 1890. Thus, the F&B industry always pays attention to the act and direction of Alain Ducasse. RECH 是法國歷史悠久的海鮮店，Ducasse把法南地中海感覺帶來香港。 RECH 除了法國人傳統的生蠔與海鮮盆有名以外，更把它的招牌菜引進；1118 港元有 5 道名廚體驗餐，難怪情侶特別多。小龍蝦湯、普羅旺斯小麥窩‧黃菌‧檸檬‧羅勒兩道菜過往都吃過，兩道都美味。藍龍蝦‧椰子‧咖喱主打東方口味，不會輸！金文畢芝士Camembert 是法國人的芝士，在諾曼第旁的小村有專門工場為 RECH 定量生產， 法國死硬芝士粉絲都知道，為它而來的芝士客也不小。最後來的榛子雪糕配朱古力醬，榛子餅心鬆而乾脆，內有雪糕，朱古力漿是暖暖的淋在面上。現吃現淋，味道傳統，吃法卻加添上優雅。吃得好，就是法國海鮮大餐了！ RECH is long standing seafood restaurant in France (since 1925), Mr. Ducasse decided to introduce the first international outpost of RECH, as purpose to bring the Southern French vibe in Hong Kong. RECH provides an authentically French seafood experience, showcasing the best seasonal fish, shellfish and oysters and its signature cuisine. The signature five course menu costs $1118 only, and it mostly attracts couples— Spiced crayfish broth , Small spelt from Haute-Provence, girolle-lemon-parsley I have tasted before, and both are excellent. Blue lobster coconut-curry expresses in oriental palate, no one will dislike it! Camembert cheese is a favourite cheese for French; there is a village nearby Normandy that specializes to produce Camembert cheese for RECH (All avid French cheese lovers know this fact), and most of the cheese fans aim for the dish in RECH. Finally it comes to Hazelnut ice cream and chocolate sauce — The crunchy hazelnut biscuit is stuffed with ice-cream, and the warm chocolate sauce is pouring. The taste is traditional but elegant. An excellent feast should be French seafood feast! CAPTIONS: 1 普羅旺斯小麥窩‧黃菌‧檸檬‧羅勒，美味！ Small spelt from Haute-Provence, girolle-lemon-parsley is delicious! 2 金文畢芝士 Camembert 是法國人的芝士，在諾曼第旁的小村有專門工場為 RECH 定量生產。 Camembert cheese is a favourite cheese for French; there is a village nearby Normandy that specializes to produce Camembert cheese for RECH 3 榛子雪糕配朱古力醬，榛子餅心鬆而乾脆，內有雪糕，朱古力漿是暖暖的淋在面上。 The crunchy hazelnut biscuit is stuffed with ice-cream, and the warm chocolate sauce is pouring. 4 與一般商業路線不一樣， Alain Ducasse 朱古力是巴黎量產空運到港，做的是現代細膩味道。 Unlike the commercial chocolatier, Alain Ducasse chocolate is imported directly from Paris, and express in contemporarily elegance. 5 餐前薄脆是混合海藻脆脆！ The crispbread is a combined with algae! 6 法包同樣加入海藻增加海洋風味。 The Baguette is also included with algae to enhance its oceanic vibe.
