At dinner, enjoy a tasty seafood cuisine.

Best products and perfect preparations to respect their taste.
Discover the seasonal suggestions with the fall vegetables tart with wild mushrooms ; the Scottish salmon ; the famous Camembert of Rech ; the French pastis toast with salted butter caramel ice cream.

Let yourself be surprised with the chef’s creations, but also discover or rediscover signature dishes of Rech : wild thick Sole cooked with butter and roasted fingerling potatoes ; ray wing "à la Grenobloise" cooked with thyme and laurel ; Mullet carpaccio with sea urchins.

And from now on, white and red wines will be suggested each month, to let you discover the appellations from Bourgogne, Bordeaux and Rhône, always from biodynamic and sustainable vineyards. These wines are served "solo" (by the glass), "duo" (2 half glasses) or by a 45cl half carafe, a new format imagined by Gérard Margeon, the chef sommelier from Alain Ducasse.