Rech by Alain Ducasse welcomes Guest Chef Kei Kojima, the acclaimed Chef de Cuisine at the 2-Michelin star Beige Alain Ducasse Tokyo (located on top of the Chanel Building) for Gala Seafood Dinners on June 5, 6 & 7.

Experience Guest Chef Kei Kojima's refined French cuisine with Japanese influences, over a specially created 5-course Gala Seafood Menu with top quality Japanese & French produce (HK$1,688 + 10% service per person).

During his first Hong Kong visit, Chef Kei is using the freshest seafood, imported from all parts of Japan, as well as France, combined with his French culinary mastery to create a unique dining experience.  

The Gala Seafood Menu includes:

• Delicate tomato royale, shellfish
• Grilled Japanese aoriika, seasonal vegetables and fruit, shaved black truffle
• Pan-seared red mullet from Japan, girolles and green asparagus, mushroom reduction
• Poached blue lobster from France, quick-sautéed cabbage
• Chocolate/matcha tea tartlet, cocoa nib crisp

As per Chef Kei Kojima, “The menu is all about freshness, immediacy and the genuine taste of the produce of the season. To mark the beginning of summer, my dishes are fresh, light and simple, while infused with my interpretation of nature.”

The Amuse Bouche is an homage to Rech and its famous seafood platter, reinterpreted with the tomato, a star product in summer.

Chef Kei has chosen Grilled Japanese Aoriika, as this is the perfect season for this ingredient. Its meat is soft, thick and a bit sweet. He lightly cooks this; there is no need for more. He is using colourful and attractive plating for this dish with courgette, eggplant, tomato, and “confit” peach.

Both the Japanese Red Mullet and French Blue Lobster are the most noble products of the sea. As such, the vegetables, condiments and jus do not need to “show off”. Chef Kei is just exalting the original flavour with his skilled cooking techniques, and dishes all prepared “à la minute”.

The Japanese inspired dessert is made with Matcha tea, exclusively paired with chocolate from the Alain Ducasse factory in Paris. It perfectly embodies the philosophy of Beige Alain Ducasse Tokyo cuisine.

Click here for the Gala Seafood Dinner Menu.

About Kei Kojima
Execuive Chef, Beige Alain Ducasse Tokyo

After beginning his career as a cook at the age of eighteen, Kei Kojima subsequently moved to France in 1988 and trained under internationally acclaimed chefs Michel Guérard, Alain Chapel and Pierre Gagnaire.  

Chef Kei then worked together with Alain Ducasse and his right-hand man Franck Cerutti for more than ten years at the 3-Michelin star Le Louis XV Alain Ducasse in Monaco, where he served as Sous-Chef for three years.

Returning to Japan following 20 years of mastering French culinary techniques and experience at the most famous French restaurants, Kei became the  Executive Chef at Alain Ducasse's Bistrot Benoit in 2008.

Since April 2010, he has been the Executive Chef of Beige Alain Ducasse Tokyo, which is located on the top floor of the CHANEL building in Tokyo.

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.

NOW OPEN DAILY FOR DINNER: 6:00pm - 11:00pm 

NEW 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: rechbyalainduccase.hk@ihg.com
hongkong-ic.intercontinental.com

IMAGES:

Click here for images of Guest Chef Kei Kojima.

Click here for a full selection of interior and food images of Rech by Alain Ducasse.

For further press information, please contact:

Carole L Klein, Executive Director of PR & Communications
InterContinental Hong Kong
Tel: (852) 2313-2335
E-mail: carole.klein@ihg.com