Ducasse reopens Rech seafood restaurant in Paris

Acclaimed French Chef and Restaurateur Alain Ducasse has opened Rech seafood restaurant in Paris.

The restaurant, named after Albert Rech who opened a café/restaurant there in 1925, became an institution and has been restored to its former Art Deco glory.

Under Rech there were three signature dishes – Ray with Capers; Specially Matured Camembert; and Eight-inch Coffee or Chocolate Eclairs.

Head Chef Baptiste Peupion, who has worked at Benoît in Paris, has kept seafood platters and simple seafood courses on the menu but also introduced dishes including Grenoble- Style Ray Wing accompanied by Lightly Glazed Creances Carrots as well as Salted Butter Caramel Ice Cream.

The site is set out over two floors, the bottom being a café and the second a restaurant where diners can eat from 1920s armchairs.

Ducasse's New York site in the St Regis Hotel, New York, is set to open this summer.