The menu is all about products, depending on what the sea offers :
In February, Bonite fish breaded with cereals, sorrel condiment, during the fall, brill with mushrooms and parsley juice, during the winter, sea bass with citrus or shellfish roasted in salted butter with black truffle juice, during the spring, fried prawns seasoned with a little bit of pepper, chorizo and saffron.

Some of the signature dishes of Rech :
Wild thick Sole cooked with butter and served with roasted fingerling potatoes ; Ray’s wing “à la Grenobloise” cooked with thyme and laurel.

Signature dishes at Rech

The desserts : great classics revisited
As sweet as the famous XL chocolate or coffee "éclair" (cream filled puff pastry), there are a few more new delicacies imagined by the pastry chef of Alain Ducasse’s restaurants: French toast with pastis and salted butter caramel ice cream ; or Mister Rech, an iced hazelnut biscuit with warm chocolate sauce.

Signature deserts at Rech
Since September 2012, the wine menu changes : natural wines are privileged for their "mineral taste and freshness" according to Gérard Margeon, the chef sommelier of Alain Ducasse’s restaurants.
The list gets 340 references of white and red wines, with a large selection of biodynamic appellations.
Our suggestion for a food and wine matching: The Saint-pierre matches perfectly with a Corton Clos du Roi Grand Cru. The Lalande-de-Pomerol supports well the acidity of capers with the ray’s wing.

  • It's springtime, from April to May, our chef honors the arrival of the crisp and delicate early vegetables. Harvested very young, they have a softer...
  • Lunch Menu
    Inspired and creative, the Rech menu changes with the tides and the seasons.From 36 €, starter/main course or main course/dessert, the lunch menu...
LE RECH View the map

62 avenue des Ternes
75017 Paris

TEL: + 33 1 45 72 29 47


Open from Tuesday to Saturday
Lunch 12 pm - 2 pm
Dinner 7.30 pm - 10 pm