Rech goes back to its roots…
Alsace wines in jeroboams are on the menu!

For the 60^th 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. 

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

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.

Discover the menu
Learn more about Rech

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.