Rech was founded in 1925 along with many other fabled seafood restaurants established by Alsatians coming to Paris to promote their local Sylvaner and Reisling wines that were perfect to accompany fish. Adrien Rech first opened a grocery store that soon began serving oysters from all over France and soon Restaurant Rech was born.

Today, a marvelous fresh black and white art deco décor sets the enduring 1920s mood, with beautiful Lalique inspired etched panels. This is a classic fine restaurant where everything is starched and gleaming, with impeccable service. From the moment you arrive and maître d’hotel Eric Nercier greats you effusively, you realize that an evening of pampered attention awaits you.

In 2007, Alain Ducasse took over the direction of the kitchen at Rech, and the seafood that is served today is superb, perhaps sublime. The oysters, in great variety, are still on the menu, but inventive combinations, such as a carpaccio of scallops with sea urchins, abound. I recently ordered a turbot with tiny Parisian mushrooms in a heavenly sauce that was nothing short of ethereal. To conclude, there is a signature aged Camembert that holds its own against all the elaborate desserts that seafood restaurants always offer – but then, a baba au rhum is hard to resist!

Rech
62 avenue des Ternes
75017 Paris
01 45 72 29 47
http://www.restaurant-rech.fr/en