News
19 June 2013
An independent home with traditional charm and a large, private garden
Particularly spacious, the Bastidon comprises two rooms – a bedroom and a living room – a bathroom and a dressing room, covering a total area of almost 80 m2. Alain Ducasse and his interior design friend Tonia Peyrot worked together on the décor to give this new suite a charm both chic and traditional.
Beautifully worked raw materials
the wood present both on the walls and in the furniture, the stone that covers the floor and some walls, the marble of the monumental, Louis XV-style mantelpiece that reigns over the living room, or coming from India for the bathroom. The great oak four-poster bed was created by a Japanese designer. The lovely private garden includes a terrace, fig trees, olive trees, holly oaks, cypresses and the gentle gurgle of an old, Provencal fountain.
The bathroom
Light oak parquet, “Rain forest” marble from India on the walls, Roman shower, double washbasin, old-fashioned bath tub And to perfect your experience – a magnificent view over the valley and hills and a hidden door at the bottom of the garden giving you direct access to the hotel swimming pool.The Bastidon is adapted for persons with reduced mobility. Happiness has a name: Bastidon!
2013 rates
450 € for the months of March, April, November and December (excluding holidays)
650 € for the months of May, June, Jully, August, September, October
Discover the Bastidion
From € 450
16 June 2013
Be astounded by the delicate flavours of the sea and the Art Deco setting of this 1920’s institution...
For lovers of local food and culinary traditions Alain Ducasse has breathed a new life into this institution in the 17th arrondissement, dedicated to all the bounties of the sea.
Exclusively available at lunchtime, this menu brings out the essence of Rech: seafood cuisine, with a Mediterranean touch, beautiful products, great preparations, plenty of flavor. Jaques Maximin and Adrien Trouilloud have combined their talents to create menus and personalize the preparation of seafood that has made the renown of this restaurant. A menu designed under the creative impulse of Adrien Trouilloud.
€ 34 / person
11 June 2013
Rech goes back to its roots…
Alsace wines in jeroboams are on the menu!
For the 60th
anniversary of the Wine Route of Alsace, Gérard Margeon, head sommelier at Alain Ducasse
restaurants, pays homage to Adrien Rech’s origins and gives pride of place to
two Alsatian grape varieties: Riesling and Pinot blanc, served in jeroboams,
somewhat rare bottles for the region.
In a chic seaside ambiance you’ll have
the luxury of discovering wines from the domains of Loew, Weinbach, Zind
Humbrecht and Hugel.
Olivier
Leblanc, the curious and passionate sommelier of the seafood restaurant Rech,
will advise you as to the perfect marriage of wine and food.
Les vins à la carte :
2012 / Riesling / Alsace grand cru / Altenberg de Bergbieten / Domaine Loew
2007 / Riesling / Alsace grand cru / Schlossberg / Domaine Weinbach
2003 / Riesling / Alsace / Heimbourg / Domaine Zind Humbrecht
2010 / Pinot blanc / Alsace / Domaine Hugel
This list is not complete and subject to change.
* A jeroboam is a glass bottle designed to hold the equivalent of four 75 cl. bottles, or three litres.
29 April 2013
At Rech, the kitchen adapts to what the sea has on offer.
The menu evolves at the whim of the tides and our inspiration.
In the strictest respect of seasons, we honour this year produce of great quality, rare and singular, some of which go straight from the tank to the plate.
Five delicious and marine encounters are conveyed...
Discover line-caught fish
Gilles Jégo, seafood wholesaler, selects for Rech uniquely line-caught fish from small boats.
« The fish is captured alive and immediately cleaned to preserve the whiteness and firmness of the flesh » explains Gilles.
The sea bass arrive in Rech kitchen only a few hours later.
A la carte
Sea bass cooked on the scale, tender fennel and olives Picholin
View all the marine encounters
€ 52 / person
17 April 2013
Book two nights in June, receive a complimentary third night
A true
haven of serenity, this charming residence located at the heart of the Coteaux
Varois vineyards has a unique soul. This ancient priory adjacent to a 12th
century Benedictine Abbey is steeped in history. In a refined atmosphere, the
3-hectare grounds are punctuated by a succession of gardens, sheltered by
centenary Cyprus trees.
The vegetable garden is watered by pure mountain water.
Both swimming pool and terrace, shaded by chestnut trees, offer perfect
settings for a relaxing wander. And 10 elegant and spacious rooms offer either
park or private garden views…
L’Hostellerie de l’Abbaye de la Celle is not a story you can tell, it’s an experience you enjoy and you share.
This offer
includes:
- Three
nights in a double superior room for 2 guests
This offer
is non-exchangeable, non-refundable
Offer
available on the basis of two guests
Starting from € 350 / person
9 April 2013
Contrairement à une idée fort commune, la cuisine sicilienne
n’est pas sans beurre. Les « carote al marsala » en sont une bonne
illustration, simplement cuites dans du beurre et du marsala, ce vin de liqueur
produit dans la région de la ville sicilienne du même nom. Nous en avons affiné
la cuisson et ajouté un parfum de coriandre.
Cette recette est extraite de l’application «Mon Grand Livre de Cuisine : recettes et techniques d’Alain Ducasse pour iPad »
Disponible sur l'App Store
4 April 2013
Seafood restaurant in Paris since 1925, Rech recommends you an exquisite and seducing tasting menu.
5 dishes to discover the best of Rech! A beautiful seaside cuisine, with a Mediterranean touch, inspired by Jacques Maximin and prepared with talent by Rech young chef, Adrien Trouilloud. Discover or rediscover emblematic dishes like the famous Meunière-style sole fillet with salted butter and tender fennel, the Camembert, matured during 21 days by Marie-Anne Cantin, a famous cheese refiner, and finish your meal on a sweet note by the mouthwatering Mister Rech …
This menu is available for lunch and dinner. The dishes can be subject to change, depending on the seasons and the chef’s inspiration.
30 years of indefectible friendship and professional
understanding have united Jacques Maximin and Alain Ducasse. Meilleur Ouvrier
de France (Best French craftman), a fish lover and an essential actor of the
French cuisine, Jacques Maximin has shared with the
Chef of Rech since 2009 his technical experience, his culinary culture
and improvisation management.
68 € / person
1 April 2013
For a glimpse of the refined and modern creations of Jocelyn Herland at the restaurant Alain Ducasse at The Dorchester, discover our lunch menu. Try the Cookpot of Hereford SNAILS, coco beans and country bacon, and the Homemade squid ink Pasta, Scottish lobster, spinach. And don't miss out on our Contemporary Vacherin for dessert. For those with less time to spare, the menu can be served in an hour !
This menu includes two glasses of wine, ½ a bottle of mineral water, coffee or tea.
£ 55 / person
28 March 2013
Chef Frédéric Thévenet points spotlights an exceptional product of the country: « Fin gras du Mézenc » beef, a Controlled Designation of Origin. Raised with natural, particularly fragrant mountain hay, Fin Gras beef is distinguished by its pronounced, unique flavour and superior tenderness. On the Lyonnais menu till the end of June, in a terrine, served on shank or in a beef Bourguignon, as a rump steak, filet or rib eye steak.
24 March 2013
The Menu Collection shows off a pure cuisine whose dishes speak with strength and vitality and are signed by the chef Christophe Saintagne.
€ 380 / person
