InterContinental Hong Kong’s 1-Michelin star Rech by Alain Ducasse continues its culinary voyage along the coast of France, showcasing the best produce and regional specialties, served “Rech style” with a series of 5-course signature menus.
From top notch French oysters to the wide variety of premium seafood and fish along the beautiful French coastline, Rech Executive Chef Guillaume Katola is sourcing the best seasonal products for each culinary journey.
From August 1 – September 30, our Coastal Tour de France features “La Bretagne d’Alain Ducasse” with a menu celebrating regionally inspired dishes created with seasonal ingredients and jewels of French gastronomy found along the coast of Brittany.
5-course “La Bretagne d’Alain Ducasse” Menu
Enjoy the 5-course menu at HK$1,288, with a wine pairing option for an additional HK$688 per person.
The Dishes of “La Bretagne d’Alain Ducasse”
Indulge in seasonal French culinary treasures – from blue lobster and squid to shellfish and seasonal fish from Brittany, located in Northwest France.
Our Executive Chef Guillaume Katola has selected some of Brittany’s popular regional recipes and products to create this Coastal Tour de France menu, with the dishes prepared “Rech style”.
“Cotriade”, fish stew, potato and parsley
2282 is a traditional Brittany specialty from Finistère – made popular by its fisherman who enjoy the dish upon their return from the sea. This fishermen’s stew is a mixture of seasonal fish and seafood from Brittany, simmered in a homemade tomato sauce. Chef Guillaume has upgraded the dish with a Michelin-worthy presentation for a unique Cotriade experience to start the Coastal Tour of Brittany culinary journey.
Cookpot of buckwheat, squid-shellfish-salicornia
For the Cookpot, a signature Rech dish, Chef Guillaume has created a gluten-free version combining fresh produce from Brittany with buckwheat (a popular grain in the Brittany diet) and seasonal squid, shellfish and Salicornia for a delicious balance of flavours and textures.
“Armoricaine” style blue lobster, tarragon and heritage tomatoes
This recipe is adapted from a century-old one, created in 1860 by French chef Pierre Fraisse,
a Breton who worked in America before returning to France to open his own restaurant. One evening, late diners showed up just before closing time. The chef, who was pressed for time, incorporated his American experience, and instead of slowly cooking lobster in a bouillon, he quickly flambéed it in cognac and cooked it in a sauce of diced tomatoes, white wine, garlic and fresh herbs. The guests enjoyed the dish so much, they asked for the name. The chef called it Lobster with “Sauce Américaine”. It quickly became one of the restaurant’s most successful dishes and soon became a regional favourite.
To this day, there is controversy over whether the sauce should be called “Americaine” or ‘Armoricaine”. (‘Armorique’ is an ancient name for the northern region of Brittany and its Côtes d’Armor.) Most Bretons claim that the recipe must come from Brittany, since all ingredients are typical of the region and the lobster has been fished for generations by their local fishermen.
Apple and cider composition
Grown on Brittany’s lush, fertile land, apples are a specialty of the region, including a variety especially for making cider. Our homemade granite made with Brittany apples and cider is
a refreshingly light prelude to dessert during the hot summer season.
Brittany shortbread, roasted figs and ribot milk ice cream
To end the Coastal Tour de France dinner on a sweet note, our new Pastry Chef Gary Wong has created a creamy chilled summer dessert – pairing Brittany shortbread, known for its unique rich and buttery flavour, with ribot buttermilk ice cream for extra creaminess. In Brittany, “Lait Ribot”, a cultured whole milk product that is probiotic and protein rich with a thick consistency and cheesy flavour, is more popular than regular milk.
Join us for Rech’s Coastal Tour de France, as it continues this autumn:
Aquitaine (October-November) – While many may not be familiar with “Aquitaine”, most definitely know its capital – Bordeaux. During the harvest season, our Rech menu will not only feature delicacies from the sea, but also freshly harvested seasonal produce.
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