Rech by Alain Ducasse Welcomes Jocelyn Herland, Executive Chef, Hôtel Le Meurice

The 1-Michelin star Rech by Alain Ducasse welcomes Guest Chef Jocelyn Herland, Executive Chef, Hôtel Le Meurice, Paris for “April in Paris” Dinners on April  9-11, showcasing a 5-course menu (at HK$1,688 + 10% service per person) with iconic dishes from the 2-Michelin star “le Meurice Alain Ducasse”, along with Jocelyn’s personal signature dishes, all created with the finest quality seasonal produce.

Experience the unique haute cuisine of the 2-Michelin star “le Meurice Alain Ducasse” where the focus is preserving the authentic taste of exceptional produce.  For the “April in Paris” dinners and his first Hong Kong visit, veteran Ducasse Chef Jocelyn Herland brings to Rech signature dishes from le Meurice Alain Ducasse with seasonal ingredients and seafood
(including Blue Lobster from Brittany and Atlantic Line-Caught Sea Bass) that pays tribute to the spirit of Rech.

The menu showcases:

  • Blue lobster, sea potatoes, black garlic
    This is an iconic dish of le Meurice Alain Ducasse, showcasing the “Big Blue Lobster of Brittany”, which turns red when cooked. It has exquisite flesh and natural juice that lends itself to a multitude of harmonies. 
  • Line-caught sea bass on scales, green peas and rhubarb
    A signature dish of Jocelyn Herland, t
    he line caught sea bass pairs wonderfully with the first green peas of the season. This time of year, the rhubarb is just starting to appear in French gardens. This is a joyous and elegant dish.
  • Roasted beef, iodized condiment, bordelaise reduction
    Another signature dish of Jocelyn Herland, this dish is inspired by the Bordeaux region and its Garonne River near the Atlantic Ocean, with seaweed condiment made with French oysters and Bordeaux wine for the jus. It is a delicious pairing of land and sea.
  • Frozen lime
  • Chocolate from our Manufacture, cocoa nibs and coriander
    This signature dessert by celebrated le Meurice head pastry chef Cédric Grolet is a bold pairing of Chocolate from the Manufacture of Alain Ducasse in Paris with aromatic coriander.

Guest Chef Jocelyn Herland’s “April in Paris” Menu

Wine pairing is an additional HK$688 + 10% service per person.

OPEN DAILY FOR DINNER: 6:00pm – 11:00pm
WEEKEND LUNCH: Saturday & Sunday12:00 noon – 2:30pm
(5-course menu @ HK$588 + 10% service per person)

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