By Elena del Valle
Photos by Gary Cox
Sauce for the langoustines
We enjoyed our lunch at Rech, a well known seafood establishment in Paris, France. We were drawn to the restaurant because it was a new addition to the Alain Ducasse owned and managed properties portoflio. We have dined at several of the famous chef’s restaurants with pleasure.
Mont Blanc de tradition, poire Pochée a la vanille
Well prepared seafood dishes, attentive English speaking staff, understated upstairs decor and a desirable location on the busy Avenue des Ternes in the seventeenth arrondissement would temp us back in the future. Favorite dishes included a langoustine starter (Délicat velouté de langoustines, d’autres marinées a cru au citron vert) and the Grenobloise-style skate fish (Aile de raie a la grenobloise). On a return visit I would also order the restaurant’s Camembert (Le fameux Camembert de Rech).
