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Rech

62, av. des Ternes Send to Phone
01 45 72 29 47
Métro: Ternes
Under the leadership of Jacques Maximin, Adrien Trouilloud delivers a distinguished cuisine at this seafood-focused institution.
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Local Deals: 120 * 90

Cuisine
Open
Lunch & Dinner Tues.-Sat.
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Dining room at Rech, Paris, france

Rech Restaurant Review

: Maître d'hotel Eric Mercier takes great delight in recounting the history of Rech, a seafood-focused institution founded by Adrien Rech in 1925 that became the toast of Paris. Alain Ducasse took over and renovated the restaurant in 2007, but the orange glass wall lights, the Art Deco stained glass in the staircase, and the light parquet on the upper floor have survived. The street level dining room has a bar and wood paneling, while upstairs features white walls and drawings. Adrien Trouilloud, formerly at Jules Verne, crafts dishes under the leadership of Jacques Maximin, who left his mark on French cuisine in the 1970s and '80s. The variation on the langoustine, served as a velouté with morsels and as a tartare on grilled bread; the squid risotto; the scampis wrapped in crispy cappellini with cabbage, lettuce and garlic; the famous Rech Camembert; and the foot-long chocolate éclair compose a distinguished meal. Set up by Gerard Margeon, the wine list suggests 150 selections.

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