Rech

Rech review

Alain Ducasse's personal touches are everywhere in this art deco seafood restaurant, which he took over in spring 2007, from the Japanese fish prints on the walls of the upstairs dining room to the blown glass candleholders on the main floor tables. The kitchen turns out the kind of precise, Mediterranean-inspired cooking you would expect from Ducasse: glistening sardine fillets marinated with preserved lemon, silky lobster ravioli and octopus carpaccio painted with pesto. As the fish dishes are light, you can justify indulging in a perfectly aged camembert and the XL éclair, an event in itself.