InterContinental Hong Kong's 1-Michelin star Rech by Alain Ducasse continues its culinary voyage along the coast of France, showcasing the best produce and regional specialties, served “Rech style” with a series of 5-course signature menus.

From top notch French oysters to the wide variety of premium seafood and fish along the beautiful French coastline, Rech Executive Chef Guillaume Katola is sourcing the best seasonal products for each culinary journey.

From October 1 – November 30, our “L'Aquitaine d'Alain Ducasse” menu will not only feature delicacies from the sea along the Aquitaine coast, but also freshly harvested seasonal produce in the regionally inspired dishes. While many may not be familiar with "Aquitaine", most definitely know its capital - Bordeaux.

Enjoy the 5-course menu at HK$1,288, with a wine pairing option for an additional HK$688 per person.

The dishes of “L'Aquitaine d'Alain Ducasse" include:

Monkfish 'à la bordelaise', leeks
Lamprey à la bordelaise is a traditional Aquitaine dish which has also become popular  in coastal areas south of Bordeaux, including Spain and Portugal. The Lamprey fish is usually cooked in a sauce made of dry red wine that often includes bone marrow, butter, shallots and sauce demi-glace. Executive Chef Guillaume Katola has adapted this traditional Aquitaine dish using monkfish prepared “à la bordelaise” with Bayonne ham and seasonal ingredients including leeks.

Cookpot of pearl barley, ceps, shallots and parsley
With autumn being the prime season for mushrooms, Guillaume has sourced freshly harvested ceps from Bordeaux. Guillaume simmers the ceps in white wine sauce until they are almost cooked.  Then for a variety of textures and flavours, he prepares them in various styles including pan-seared with garlic, deep-fried with egg & break crumbs and simmered in a marmalade sauce.

Basquaise-style line caught sea bass
Autumn is also the best season for saltwater fish. On our Aquitaine menu Guillaume is showcasing sea bass, which is line-caught by small fishing boats. He has selected the meatiest part of the fish and is preparing it in a vegetarian Basquaise style with tomatoes, bell peppers, onion, and other seasonings. A homemade sauce of bell pepper & onion fish stock is served on the side.

Ardi-Gasna cheese
Ardi-Gasna is a well-known unpasteurised sheep's cheese from Nive valley in the Pyrenees Mountains. It is usually aged in a cave for 4-6 months before it is sold to markets.  One of the best ways to enjoy hard cheese such as Ardi-Gasna is to curl it. For our Aquitaine menu, our chef presents it in the shape of a rose.

French toast of Pastis d'Amélie, salted butter caramel ice cream
You'll adore this signature dessert from Rech Paris, which is a creation by Jean-Marie Hiblot, Alain Ducasse's head pastry chef when Mr Ducasse took over Rech Paris in 2007. Our new Pastry Chef Gary Wong has enhanced this Rech Paris creation with homemade salted butter caramel ice cream.

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

www.hongkong-ic.intercontinental.com

IMAGE LINK:

Click here for selected images including one of the Basquaise-style line caught sea bass on the Aquitaine Coastal Tour de France Menu.

Click here for a full selection of 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