This Alsatian brasserie in the 17th arrondissement has been around since 1925 and continues to specialize in seafood, particularly shellfish. Although Rech has recently been updated by chef Alain Ducasse, the fruits de mer and oyster platters have kept their place on the menu, as have the Art Deco furnishings. Other popular dishes include the sole for two and the crayfish in tomato cream with almonds. For dessert, the enormous eclairs and Camembert cheese served whole might require a doggy bag.
AS FEATURED IN...
From Food & Wine , JUN 2010
A Provençal pan bagnat sandwich is usually filled with tuna, hard-boiled eggs and black olives. But at Rech, legendary chef Jacques Maximin stuffs the soft bun...MORE
From Food & Wine , FEB 2006
He kept the house specialties: a sparklingly fresh shellfish platter (and the shellfish shucker); perfectly aged Camembert, served whole; and the foot-long chocolate and...MORE