Chef Xavier Boireau steers the helm.

These past years, Xavier Boireau has perfected his experience in Ducasse Paris where he has embraced the philosophy of « La cuisine de l’essentiel » and the respect of the product. After gaining experience with Chef Olivier Roellinger for example, he joins the restaurant Le Louis XV in Monaco in 2006 with Chef Franck Cerruti. Four years later, he joins the kitchens of the hotel Plaza Athénée as sous-chef of Chef Phillipe Marc, in February 2016, Xavier becomes Chef at the restaurant Aux Lyonnais, our Parisian bouchon dedicated to Lyon cuisine. Today, he has been appointed as Chef at the restaurant Rech, an establishment where he can intensify his knowledge in seafood. 

Eric Mercier in in the room like a fish in the water, and welcomes the guests since 2008. Passionate about history and culture, Eric Mercier punctuates the arrival of each plate on the table by a tasty anecdote. "I love the idea that the clients feel both at home and abroad…a meal at Rech should be an exciting time, like a static journey…"

Davy Tin, the sommelier, takes care of the wine cellar.

Malek Djabali is the oyster seller of Rech since 30 years. He prepares the best shellfish plates in Paris. The superb oyster bench outside of the restaurant is a delight for all the gourmets, and Malek Djabali prepares your own plate of shellfish according to your desires.