This year InterContinental Hong Kong's 1-Michelin star Rech by Alain Ducasse embarks on a 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 and seafood from the waters off Normandy to the wide variety of premium crustaceans and fish along the beautiful French coastline, new Rech Executive Chef Guillaume Katola is sourcing the best seasonal products for each episode along the Coastal Tour de France.

Marking the restaurant's 2nd Anniversary and the arrival of Executive Chef Guillaume Katola, Rech launches its Coastal Tour de France with “La Normandie d'Alain Ducasse” from March 1 – April 30.

Located in the northern region of France, Normandy offers culinary treasures from both land and sea - from its wide open fields and orchards, as well as its coastline.

Executive Chef Guillaume Katola  shares his culinary passion with regionally inspired dishes using the best seafood and fish from Normandy and regional produce with appellation d'origine controlee (AOC)*  including carrots from Créances, Calvados and Camembert.

5-course Menu: HK$1,288 +10% service charge

“La Normandie d'Alain Ducasse” Menu includes:

'Saint Michel' Oyster Gratinated with Cider
Chef Guillaume combines two of Normandy's most well-known produce items (oysters and cider) to create this dish. The Mont-Saint-Michel Bay is known to be one of the best environments worldwide for growing oysters. Its oysters have a unique salty flavour with a hint of iodine, a lingering taste on the palate that finishes with round and sweet undertone. The oysters are meaty, with a firm consistency appreciated by connoisseurs. Normandy is also very famous for its apple orchards and expertise in cider making.

Seared Sea Scallops, Carrots from Créances
Créances has unique iodine-rich sandy soils that are fertilised with seaweed, giving a distinctive sweetness to its carrots. Créances, which was granted the only appellation d'origine controlee (AOC)* for carrots, is so famous for this produce, it has a Carrot Festival every August. Simply showcasing seared sea scallops and carrots from Créances, this dish speaks for itself, thanks to the quality of the ingredients.

Dieppoise- style Sole Fillet
“Dieppoise” is based on a very traditional recipe which originated in Dieppe in Normandy where seafood is baked with button mushrooms and pink & grey shrimp in a creamy white wine sauce. Chef Guillaume  has reinterpreted it by serving the sole fillet “Dieppoise” style.

Camembert
Camembert was originally created from raw milk by Marie Harel in Normandy in 1791. Those producing cheese using Marie Harel's method, can legally call their cheese Camembert Normandie under the AOC guidelines. However, the production of Camembert is no longer limited to the AOC designation, with excellent types of Camembert made from pasteurized milk found throughout Normandy. 

As Camembert matures it forms a smooth, runny interior and a white bloomy rind. The rich, buttery Camembert served at Rech is aged for 20-30 days.

Flambéed Crêpes with Calvados
In Normandy, you will find crêpes shops everywhere. For a sweet finish to our Normandy culinary journey, Rech Pastry Chef Thomas Moulin prepares Flambéed Crêpes, a typical Normandy dessert often served with Calvados, an apple brandy from Normandy which has had the appellation d'origine controlee (AOC)* designation since1942.

*  The appellation d'origine controlee (AOC), a “protected designation of origin" is the French certification granted to certain French geographical indications for wines, cheese, butter, and other agricultural products.

Rech's Coastal Tour de France continues with:

Riviera (June-July) – The French Riviera is a glamorous summer destination, known for its beauty and also home to many unique treasures from the sea.

Brittany (August-September) – Indulge in the seasonal jewels of French gastronomy - from oysters and scallops to mussels and lobster.

Aquitaine (October-November) – While many may not be familiar with “Aquitaine”, most definitely know its capital - Bordeaux. During the harvest season, our Rech menu will not only feature delicacies from the sea, but also freshly harvested seasonal produce.

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 “La Normandie d' Alain Ducasse dishes.
Click here for a full selection of interior and food images of Rech by Alain Ducasse.

Alain Ducasse will be back in Hong Kong on March 7 & 8 to introduce new Rech Executive Chef Guillaume Katola and the "Coastal Tour de France".

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