InterContinental Hong Kong's 1-Michelin star Rech by Alain Ducasse celebrates Le French GourMay with a 5-course set menu showcasing culinary specialties and produce from the Loire Valley, prepared “Rech” style by Executive Chef Guillaume Katola. 

The 5-course menu is inspired by seasonal products and specialty dishes from the Loire Valley including Mouclade from Vendee; Pike perch fillet with white asparagus; Duck from Challans; Curé Nantais and Cremet d'Anjou with wild strawberries. 

Le French GourMay Dinner Menu: HK$1,288 per person (Availiable May 1-31)

Wine pairing: additional HK$588 per person

Start the evening at the Rech Bar as you take in the spectacular harbourviews over an Apéritif of three Fine de Claire oysters and a glass of sparkling wine, NV Touraine Amboise - Méthode Traditionnelle Brut - Plou & Fils from the Loire Valley (HK$288 per person). This offer only can be enjoyed at the Rech Bar).

Executive Chef Guillaume Katola has selected the finest products from Loire Valley for the special Le French GourMay menu, including:

Mouclade from Vendee 
Chef Guillaume is preparing a velouté made with cream, white wine, shallots, curry and mussels. This dish is a specialty of Vendee, a region in Loire. It is made with white wine from the Loire Valley.

Pike perch fillet with beurre blanc, white asparagus

The beurre blanc sauce is made with white wine from Loire Valley. The white asparagus also comes from Loire.

Duck from Challans, tiny potatoes, salicornia

Challans is a region in Loire, acclaimed for the best ducks in France. The skin of Challans Duck is thicker than other ducks, however it is less tough than the duck skin from other regions.  
The meat texture is also totally different; it's as smooth as very high quality beef. Challans Duck also has a strong gamey aroma that you don't find in other ducks. It is also extremely juicy and succulent. 

Curé Nantais:

This cheese is made from cow's milk fom Loire. According to legend this cheese was created by a priest from Vendee when he was fleeing for his life during the French Revolution. For many years this cheese was made in local farms in Loire. Today, due to its success, the producers have created a dairy product that respects the traditional methods of making this cheese. The rind is smooth and humid, with a straw colour. Its pâte is pale yellow and soft with small holes.

Cremet d'Anjou and wild strawberries:

This specialty from Anjou in Loire is an emulsion of fromage blanc, with wild seasonal strawberries and strawberry sorbet.

Please add 10% service charge to all prices.

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 & Sunday12:00 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:

Click here for images of one of Le French GourMay dishes and selected Rech images.
Click here for a full selection of interior and food images of Rech by Alain Ducasse.

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