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| Restaurant de Poissons Depuis 1925 |
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| Interior |
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| John Dory painted on a plate |
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| Bruno Paillard Champagne - Rose Aperitif |
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| Love the coupe shape! |
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| Rech Menu |
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| Table Setting |
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| Rech Wine Menu |
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| Blue Bread plate |
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| Amuse Bouche - Sashimi on a bed of Quinoa |
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| Rech Beurre Sale (Butter) |
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| Bread options |
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| Finished my coupe of Champagne |
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| Grey mulet tartar, botargo and tangy cream |
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| Warm Lentils Salad, smoked haddock and bitter herbs |
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| Shellfish raviole, sea lettuce and iodized broth |
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| Small scale fishing monkfish, seasonal vegetables and cooking jus |
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| Champagne and Rosee |
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| Rech famous Camembert |
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| Tart Tatin |
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| French Toast of Pastis d'Amelie with sea-salt caramel ice cream |
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| Digestive - Calvados |
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| Chocolate and Hazelnut Madeleine |
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| Restaurant interior |
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| Alfresco |
Lunch set menu EUR44 drinks not included.
Was browsing through the Relais Chateau book 2015, somehow I find myself leaning towards this restaurant among all the published ones. Rech was a goody restaurant in my ideology but there were minor hiccups during my time here.
The super HIGHLIGHT are the smoked haddock for starter, the monkfish with jus and French Toast with sea salt caramel ice cream.
The rest should be avoided, nothing far fetched but it just doesn't give me satisfaction that I crave for.
The supposedly famous in-house Camembert, I find the cheese small in portion and nothing out of the ordinary Camembert you can buy at Carrefour.
Disappointment: Grey mullet, Shellfish raviole, Camembert and Tart tartin
Definitely will be back for any fish with cooking jus anytime.
Pictures by MSW
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