Alain Ducasse is debuting a new restaurant, Rech by Alain Ducasse, at the InterContinental Hong Kong. Rech has taken over the former Spoon space, which has been renovated.
Rech by Alain Ducasse at InterContinental Hong Kong is the first international outpost of a famous Paris seafood restaurant, Rech, founded in 1925 by Adrien Rech and taken over by Ducasse in 2007. The restaurant offers seafood with a French twist, including seasonal fish and oysters.
Chef Stéphane Gortina, who has worked with Ducasse at his restaurants in locations including in Doha, St. Petersburg, Mauritius and Osaka, and previously headed the Spoon kitchen, continues leading the kitchen. The fish selected for the restaurant are line-caught in small boats whose outings are limited to three hours to enable them to bring the fish back to the quays in the light of dawn, still alive.
Marie Deroudilhe, who revamped the Parisian restaurant in 2012, designed the Hong Kong outpost, which features signature elements from Rech Paris, with inspiration from the seaside. The light and airy décor are reminiscent of the sea — the inside of a seashell, floating wood, clouds and sunlight — interpreted in a special way in Hong Kong. The lamps have been crafted from 3,000 pieces of rice paper to resemble floating clouds during the day and Chinese lanterns at night.
The restaurant features fish paintings by French artist Jean-Pierre Guilleron, made from actual fish prints on natural paper (using the ancient “Gyotaku” Japanese fish printing technique). The chairs are inspired by driftwood and made from a solid piece of beech wood with no metal, glue or nails.
The custom designed tableware reflects seaside elements in deep cobalt blues. Each piece is unique. Rocks from the shore of Brittany adorn each table.
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