This summer dive into the big blue at InterContinental Hong Kong’s 1-Michelin star Rech by Alain Ducasse with Crazy Blue Lobster from Brittany and other treasures from the sea prepared with finesse by Executive Chef Stéphane Gortina on Rech’s new Summer Menu.

CRAZY BLUE LOBSTER MENU

Under its Samurai looking shell hides a flesh of superior finesse. This is “the Big Blue” Lobster of Brittany, which turns red when cooked. Its exquisite flesh and natural juice lend themselves to a multitude of harmonies. With the warmer weather, crabbers patiently wait for this “cardinal of the sea” to leave its hiding place. Its exquisite flesh and natural juice lend themselves to a multitude of harmonies.

Inspired by various cooking styles, Executive Chef Stéphane Gortina has created daring pairings between farm and sea. Available now through August 31, Rech’s CRAZY BLUE LOBSTER menu offers an array of succulent selections for lobster lovers:

  1. Decadent Lobster Soufflé for two (with chopped lobster and sauce made from the lobster head) HK$460
  2. Very Glamorous Lobster Salad, with farm-fresh green and purple basil and succulent tomatoes from Provence (showcasing a combination of ox heart, green zebra,, blood and baby heirloom tomatoes), Blue Lobster from Brittany, pesto and lemon condiment HK$400
    Rech n’ Roll, spiced mango (served in a homemade hot dog shaped bread roll, filled with Blue Lobster, spiced mango and lobster condiments and baby gem lettuce) HK$400
  3. Surf & Turf (Blue Lobster Tail & Claw & Black Onyx Beef from Ranger Valley, Australia, served with lobster and truffle beef sauces and potato soufflé HK$620

 

Rech by Alain Ducasse Grenobloise style Skate Wing ©Pierre Monetta

RECH’S SUMMER MENU

Showcasing the freshest seasonal fish and produce from France with flavours of summertime, the Rech Summer à la carte menu includes a multitude of treasures from the sea and farm.A few of Executive Chef Stéphane Gortina’s featured summer dishes are:

  1. Herb-printed pasta, girolles-tomato-basil HK$310
    This special pasta, imprinted with basil leaves, is cooked with three condiments: garlic, pesto and shallots. Sautéed girolle mushrooms and tomato confit add a Mediterrean flavour.
  2. Blue lobster, courgette flowers-taggiasca olives HK$620
    Executive Chef Stéphane Gortina roasts the Blue Lobster from Brittany and served it with mashed and grilled Violin Zucchini (a special French variety which grows only in the summer in Provence). Enhancing the dish are zucchini “courgettes” stuffed with lobster, zucchini, olives, ginger and basil and deep-fried zucchini flowers, garnished with olive powder.
  3. Young pigeon from Bresse, oven-baked tiny potatoes HK$550
    Since the 20th century, the AOC (Appellation d’Origine Contrôlée) status has applied for Bresse poultry, highlighting the close relationship between the product and its territory of origin, in which skilled farmers follow rigorous specifications and traditional practices to raise the highest quality poultry.
    Bresse Pigeon comes from Southwest France, near Lyon, which is famous for its poultry. For this special dish, Executive Chef Stéphane Gortina roasts the Bresse pigeon breast which has a unique texture and flavour. The legs are prepared ‘caillette’ style, with a stuffing with foie gras, truffle, colonata bacon, bread crumbs, the heart & liver and finished with freshly shaved black truffle.

The dish is garnished with potatoes and served with a sauce made of pigeon jus with clams, razor clams and oysters – adding a hint of Rech’s seafood theme.

Click here for the Rech Summer Menu.

Rech by Alain Ducasse – Wild Cod Aioli ©Pierre Monetta

RUSH TO RECH MENU

Now and throughout the year, the “RUSH TO RECH” 3-course Menu (HK$450 + 10% service per person) which is available for bookings from 6:00pm-6:45pm (last order at 6:45pm) and 10:00pm-11:00pm* is ideal for an early or late dinner with friends or business associates, or a quick dinner before or after a concert or movie,

The RUSH TO RECH Summer Menu offers a choice of three Fines de Claire de Marennes Oléron n°3 Oysters or the signature “Club” Crab and Mango for the Starter. For the main course, choose between the Cookpot of small spelt, squid and sesame seeds or the Wild cod aïoli. For dessert, choose either our signature summer dessert, “Mrs Rech” which is made with iced cottage cheese and seasonal berries or Confit & raw cherries, milk ice cream.

*This offer cannot be combined with other promotional offers and is subject to advance reservation and availability. Black-out dates apply.

Royal Platter

About Rech by Alain Ducasse

The 1-Michelin star Rech by Alain Ducasse offers an authentically French seafood experience, showcasing the best seasonal fish, shellfish and oysters with the Chef’s personal interpretation and contemporary French cuisine and stunning harbourviews.

OPEN DAILY FOR DINNER: 6:00pm – 11:00pm
WEEKEND LUNCH (Saturday & Sunday): 12:00 noon – 2:30pm (HK$588 + 10% service per person)

InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
T: (852) 2313 2323 E: rechbyalainduccase.hk@ihg.com
hongkong-ic.intercontinental.com

Vegetables steamed in salt, sorrel condiment
Categories: food holiday