Dossier De Presse RECH PRESS KIT 02
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INFORMATIONS PRATIQUES • À la carte 70 € • Menus déjeuner 32 € et dîner 54 € • « Le meilleur de Jacques Maximin » proposé midi et soir à 68 € • Au déjeuner de 12h à 14h et au dîner de 19h à 22h • Fermeture dimanche et lundi • Voiturier CONTACT PRESSE Aude Nouailhetas [email protected] Tél. +33(0)1 58 00 23 68 Mob. +33(0)6 64 13 77 74 RECH -MEMBRE DE CHÂTEAUX & HÔTELS COLLECTION 62 AVENUE DES TERNES 75017 PARIS TEL. 01 45 72 29 47 dossier de presse rech PRESS KIT 02 « To appreciate beautiful seafood is to appreciate its personality by knowing how to adapt the cooking process to reveal all the subtlety of flavours, unique to its own. » Alain Ducasse The seafood resTauranT by alain ducasse In 1925, Adrien Rech comes to Paris to Fall 2012, try his luck. Like so many of his fel- an institution is reborn… low inhabitants of Alsace-Lorraine, he makes the acquisition of a grocery shop. Rech, the Parisian Very quickly, 62 avenue des Ternes seafood restaurant taken becomes a gleaming Art-Deco spot, a over by Alain Ducasse café-restaurant where customers dress in 2007 has a new look. up to the nines to enjoy oysters from various origins. Becoming through time An institution is born. Outside, the and tides a must-visit address, inhabitants of the 17th arrondisse- it is now in a new décor that ment return to the seafood stall where delivery boys and oyster shuckers work Damien Leroux’s cuisine tirelessly. Appetites are sharpened at can be enjoyed. the simple mention of the three great Light colours, wooded classics of the establishment: Skate tones while maintaining with capers, specially matured Camem- bert and the giant coffee or chocolate the primordial soul éclair. From one generation to the next, of the place… the success of this family-run business welcome to the 2012 version is undeniable. And in 1974, Mr and Mrs Meunier contribute to this reputation… of the restaurant. until the end of the 1990’s. In 2007, A dive into the big blue… when Alain Ducasse takes over Rech, he decides to do everything in his power to renew the restaurants lustre. His gourmet getaways to the coast of Brit- tany are the source of some of the new additions the menu. rech PRESS KIT 03 fishing respecTing The environmenT « The sea is an area of rigor and freedom » is a sentence by Victor Hugo, which Gilles Jégo endorses. The Jégo Brothers fish trade, established for 20 years at Etel, ancient tuna port in the Morbihan, offers to Rech, Alain Ducasse’s seafood restaurant extra fresh produce solely using fishing techniques respectful of the environment. Gilles Jégo rigorously keeps track of quotas, sizes, reproductive seasons and tidal movements. He explains « The fish selection comes primarily from what the sea bestows us day to day. » explains Gilles, highly aware of the protection of marine balance. The fish he selects for Rech are line-caught in small fishing boats whose outings are limited to 3 hours to enable them to bring the fish back to the quays in the light of dawn, still alive. The Team To implement this seafaring kitchen, Alain Ducasse passed the helm of his restaurant to a talented crew. 3: 30 am, in the port of Quiberon or of Lorient, Gilles Jégo keeps a keen eye. He selects the finest fish, sorts, prepares and conditions them. Freshly Since January 2015, damien Leroux, joined Rech as Chef de Cui- removed from the sea by small fishing boats from Brittany’s coast, sine after having studied under the most renowned chefs. Native from Quiberon, Lorient or pays Bigouden : Loctudy, Le Guilvinec, from a family of restaurant owners, he developed the love of cuisine saint Gwenolée, Audierme… they arrive at the restaurant in the morning. at a very young age. At 16, chef Bruno Cirino from “L’Hôtellerie Jérôme” introduced him to gastronomy. This experience confirmed his love for “haute-cuisine” and after that he decided to establish seasonal fishing himself for several years on the Mediterranean. During this period he met Alain Ducasse for the first time, which proved to be decisive. Fish season varies in function of reproductive cycles He joined the team of Louis XV in Monaco where he worked for and water temperature. « In the fall, in September and October, three years with Franck Cerutti. He rapidly adopted the philosophy we will enjoy line-caught bar, gilthead sea bream, oysters, of “La cuisine de l’essentiel” based on the respect of produce. bouquets of shrimp, then winter arrives, with pollack, sole, catfish, bream. In spring, turbot, john dory, black lipped mullet, In the dining room, like a fish in the water… eric Mercier welcomes Brittany lobster and in the summer, mackerel and red mullet. guests since 2008. Avid fan of history and culture, the ships captain Mankind is destroying a well-oiled machine that worked punctuates the arrival of each dish with spicy anecdotes… This perfectly by use of excessive fishing and unreasonable well-versed floor director earned his badges with Gaston Lenôtre, behaviour, and it’s up to us to adopt an equitable conduct Alain Passard and Joël Robuchon at the brasserie Relais du Parc to preserve this fragile balance. » explains Gilles Jégo. where he meets Alain Ducasse who soon offers him the job of floor director at Rech. His aim « to make a meal at Rech a moment of exceptional pleasure. I love the idea that my clients feel simultaneously rech specials all-year-long at home and in a far away place. A static voyage…» In strict respect of the seasons, Rech put forward produce of the highest quality, rare or unique. • FEBRuARy Noirmoutier line-caught sea bass & Guilvinec sardine • JuLy Brittany lobster from riec-sur-Belon & live shrimp from Quiberon • OCTOBER Line-caught turbot from Audierne & red mullet from saint-Gilles-Croix-de-vie • DECEmBER scallops from port-en-Bessin & bouchot mussels from Mont saint-Michel rech PRESS KIT 04 a cuisine ThaT adapTs To whaT seafood plaTTers from The sea has To offer… The shellfish bar Much more than a seafood restaurant, Rech is a Parisian Malek djabali and his superb shellfish bar bring joy to all the institution since the 1920’s, it’s name evoking beautiful produce, clients of avenue des Ternes. An iodised idea to share as a couple exact preparations, to reveal the evidence of flavour. or amongst friends, a seafood platter is a classic that, at Rech, The menu evolves with the tides, and inspiration... you can compose to your taste. To enjoy in house or take away. Oyster lovers can select between the shallow fine Prat-Ar-Coum In September, “you can enjoy John Dory with chanterelle n°3, Normandy n°3 or fines de claire n°3 « David Herve », mushrooms and almonds. In the autumn, explains damien Leroux, the flat Belon n°2 or Gillardeau n°3. Malec opens them with I enjoy working with porcini mushrooms, which a flic of the wrist, and always with a smile. harmonise their flavours with brill, we simply add a parsley jus Selected by “Maison Blanc” at Rungis Market, Rech offers and it is fabulous! In the winter, why not suggest a line-caught a large selection of clams, raw mussels, whelks, winkles, sea bass with citrus fruit, the lightness and fresh flavours contrast almonds, wedges, grey shrimp, langoustine, crab and lobster… with the winter season, or some scallops roasted in semi salted there is something for everyone. « Simply accompanied butter, black truffle « melanosporum » and watercress juice. by a glass of champagne selected by Alain Ducasse, it’s a pure In the spring, langoustines are at their best : simply pan-fried, delight! » confirms Florian Lemercier, sommelier at Rech. seasoned with a little chilli, chorizo, saffron, Valencia rice, it’s delicious » he adds. wine and food accordance: To finish on a sweeT noTe red and naTural wines creaTe The surprise While remaining faithful to their classic, desserts at Rech are refreshed respecting taste and quality. Added to the famous Gérard Margeon, head sommelier of Alain Ducasse’s twenty centimetre chocolate or coffee éclair are new additions restaurants, has privileged «mineral tones and crispness». carefully elaborated by Christophe devoille, Alain Ducasse’s An elegant and light wine list, containing approximately head pastry chef: French toast with Amélie pastis, semi salted 150 references, both white and red, including the timeless caramel ice cream or the mysterious Mister Rech, an iced Burgundy: Chablis, Meursault, Puligny-Montrachet, hazelnut “succés” served with hot chocolate sauce… Chassagne-Montrachet, but also some « climates to rediscover» such as Saint-Romain, Bouzeron or Maranges. In reds: Red snapper matches perfectly with a Bandol, « the regional union works very well », explains Gérard Margeon. «John Dory is a fine flavoured fish, and blend fantastically with a Corton Clos du Roi grand cru. Also, the tones of a Lalande-de-Pomerol perfectly underline the acidity of the capers served with our skate. This strong rapport is interesting » Respect of nature is an essential element for Gérard Margeon when selecting wines. For Rech, he made a vast selection sourced from «respectful and responsible» vineyards. rech PRESS KIT 05 « This strange luminescence that the sun pulled from the water » Ernest Hemingway a seas side aTmosphere… Rech, Alain Ducasse’s seafood restaurant is getting refurbished. The large mirrors list in white letters the exclusive products from « I wanted to create a fresh seaside atmosphere, but mostly to the menu. uphold its original identity, as “everything” was already there…» Magnificent plates in Japanese paper, hand-decorated with painted explains architect Marie deroudilhe.