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Bouillabaisse, Savarin & More
@ Rech by Alain Ducasse
September 1 – October 31

Indulge in speciality dishes including Mr. Ducasse’s signature Bouillabaisse – enjoyed two styles – prepared with “noble” seafood from the Atlantic Ocean and local spiny lobster. 

In September and October, Rech by Alain Ducasse presents new speciality dishes including Mr Ducasse’s signature Bouillabaisse – enjoyed two styles –prepared with “noble” seafood from the Atlantic Ocean and local spiny lobster. Also on the menu is Grey mullet Carpaccio, sea urchin, a signature dish from Rech Paris, and a new presentation of Mr. Ducasse’s Rhum Baba, with his new private label rhum.

Alain Ducasse’s signature Bouillabaisse
Bouillabaisse can be enjoyed on the Rech signature menu (5-courses for HK$1,188 + 10% service) or ordered a day in advance for two persons to share in 2-courses (HK$2,188 + 10% service).

Since its original creation in the 18th Century, bouillabaisse has been considered the traditional fisherman soup in the South of France. Nowadays, the recipe has become a reference for Provençal cuisine.

Executive Chef Stéphane Gortina has reinterpreted this centuries’ old rustic stew with a refined dish - for two to share - using “noble” seafood such as John Dory, Monkfish and spiny lobster.

First, savour the saffron broth made with fresh fish jus and a tasting of monkfish, spiny lobster, mussels and red mullet, garnished with potatoes and fennel. Next is the main course to share, served on a silver tray, with fish and vegetables and bread crackers and the famous ‘rouille’ sauce, a mix between aioli and saffron, served on the side.

For the Bouillabaisse on the Rech signature menu, Executive Chef Stéphane Gortina simmers  fresh John dory, spiny lobster, monkfish, mussels, red mullet, potatoes and fennel in a saffron rock fish soup, with bread croutons and rouille (aioli, saffron and espelette chili) served on the side.

Grey Mullet Carpaccio, sea urchin
New on the Signature Menu, this specialty dish from Rech Paris, was created by Chefs Alain Ducasse and Jacques Maximin when Alain Ducasse took over this landmark restaurant in Paris in 2005. (Rech Paris originally opened in 1925.)
It has a vivid taste – with the marine essence exalted, thanks to thinly sliced raw grey mullet combined with the powerful sea urchin and samphire.

Savarin with Alain Ducasse Rhum, lightly whipped cream

Savarin with Alain Ducasse Rhum, lightly whipped cream
On the new Signature Menu, Rech by Alain Ducasse  presents  a variation of Alain Ducasse’s famous Rhum Baba, one of the specialty desserts at Alain Ducasse’ Louis XV in Monte Carlo. The Savarin (ring-shaped cake) is soaked à la minute’ with rhum from Mr. Ducasse’s new private label, Rhum Agricole Extra Vieux, then sliced in front of you and served with lightly whipped cream.

Please click here for the Rech a la carte dinner menu.

Opening Hours

Daily
Dinner - 6:00pm to 11:00pm

Saturday & Sunday
Lunch - 12:00 noon to 2:30pm

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