Cuisine:

• French
• Sea food

Rech Description:
Maitre d'hotel Eric Mercier takes great delight in recounting the history of Rech, a seafood-focused institution founded by Adrien Rech in 1925 that became the toast of Paris. Alain Ducasse took over and renovated the restaurant in 2007, but inside the orange glass wall lights, the Art Deco stained glass in the staircase, and the light parquet on the upper level have survived. The street level walls are decorated with vintage photographs, while upstairs features drawings taken from a rare Art Deco style portfolio. In the kitchen, young Julien Dumas makes marvels under the leadership of the brilliant Jacques Maximin, who left his mark on French cuisine in the 1970s and '80s. One will hardly forget the beignets of fresh sardines, marinated goatfish filet, potato a l'huile with a sauce grelette and herring eggs, a big plate of mussels of bouchot Vendéenne with crème fleurette, parsley and chervil, the wild sea bass filet roti à la Niçoise, the famous Rech Camembert, and the cherry pain perdu. The wine list, set up by Gerard Margeon, offers 150 selections including glasses of Chassagne Blanc 2007 from Thenard and Chambertin 2001 from Champi.


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