Rech Alain Ducasse Rech
62, av. des Ternes
75017 Paris
01 45 72 29 47
Cuisine: French / Seafood
Chef Xavier Boireau delivers a distinguished cuisine at this seafood-focused institution.
Openings: Lunch & Dinner Tues.-Sat.


Rech, Paris, france

Rech Restaurant Review:

Rech is a seafood-focused institution founded by Adrien Rech in 1925 that became the toast of Paris. Alain Ducasse took over and renovated the restaurant, 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. Among the signature dishes are wild sole cooked with butter and served with roasted fingerling potatoes; skate fish à la grenobloise cooked with thyme and laurel; and a foot-long chocolate éclair. Chef Xavier Boireau also creates seasonal inspirations. Set up by Gerard Margeon, the wine list suggests more than 300 selections.

Chef Gabriel Kreuther

Congratulations to chef Gabriel Kreuther! He just earned GAYOT's highest rating. Read GAYOT's article.