Thursday, July 04, 2013

Rech

Yesterday I was MIA for a very good reason. Dejeuner at Restaurant RECH requires all of ones attention. Nothing is to be missed.
Photo by Veronique Marot
Veronique joined me yesterday as guests to taste Alain Ducasse's famous 'lobster roll'. Lobster being my birthday dinner since childhood and favorite food, I was very intrigued of course.
62 Avenue des Ternes  75017
The bistro dates back to the 20s and many art deco details are in place to make for an altogether charming, warm experience.
Beautiful soft light upstairs...
Our amuse-bouche of avocado and espelette pepper
The perfect accompanying wines - a Meursault and a Santa Barbara Chardonnay plus a coupe de Champagne to start with. Oh la la
My starter was a delicate carpaccio de merlu cru
Veronique had the Springy soup of pea shoots, mango and mackerel. In fact everything was delicate and tres leger/very light.
And at last the Lobster Roll! Luscious Bretagne homard bleu with a stack of 'fries'/mango and a slice of Romaine drizzled with moutarde de Meux. Plus the perfect accompanying  coleslaw only the French could dream up to add a contrasting bite of crunch. Nothing like the Maine/Luke's lobster rolls we know so well but who cares. This is heaven on earth.
A moment of contemplation before dessert - a perfectly ripe Normandie Camembert (from fromagier Maria-Anne Cantin near the Eiffel tower) served 'entame' - with a slice cut out so you can see the inner ripeness. Words fail me.
But wait, dessert! By the way service could not have been more perfect. Everything was explained in detail and we were aided in our choices. For dessert they read our minds and chose roasted apricots, in season right now in the marches, with pistachio cake and coconut ice cream.
I had the house specialty, Mister Rech - a sort of layered affair of two meringues sandwiching hazelnut ice cream with Ducasses' famous 70% dark chocolate poured on top. The aromas...
A tea, chocolates and minardises
We floated out of there through the open cuisine...
And met the very talented chef Adrien Trouilloud
How funny, I sat next the maître chef Jacques Maximin of Rech ages ago at Paul Bocuse's MOF luncheon in Lyon. Little did I know...
Oh I mustn't forget the 'cerise sur la gateau'/'the cherry on top" as the French say. The final taste of this perfect lunch - a guimauve/marshmallow of green tea and Granny Smith apple.
Rech is a not-to-be missed experience especially if you love lobster. But do get there by 27 July while the season lasts. And I must run catch the train to London for a bloggers Conference.

27 comments:

  1. sont verts de jalousie .. vert pistache!!!

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  2. http://www.shazam.com/discover/track/11188978

    summer in Paris !!

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  3. Looks absolutely amazing!!!!! Glad I could join vicariously through the mouth-watering photos ;-)


    xoxo

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  4. I can tell by every word and every photo it was perfection~
    I think I am a "hooked" reader..i knew who Veronique was :)
    Never forget those make up tricks she shared:)
    YOUR lobsters are GREAT!

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  5. Wow~what an amazing meal. Love the camenbert from Marie Anne Cantin!

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    Replies
    1. Oh I knew I got her name wrong :((
      Merci mille

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    2. je vous en prie! ;)

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  6. Yum--looks great, Carol! I like their version of the lobster roll--leave it to us to yuck it up...

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  7. What delicious elegance and taste!

    Have fun at the conference, too. xo

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  8. Have I ever told you how completely clever you are to have made a life and living of the things you love?

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  9. Anonymous11:25 AM

    Yum...so wonderful...thank you for sharing!
    Laura

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  10. This sounds like so much fun. I love the light in the restaurant, and I would just love to have just a taste of the food. Truly elegant. Thanks for sharing such an elegant outing.

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  11. Looks absolutely delish!

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  12. interesting to read thank you I really liked your article I love your beautiful blog and so enjoy your posts.good job

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  13. Great photos; the food looks fabulous - but I don't think that those portions would fill me up :)

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    Replies
    1. The time spent enjoying the flavors and aromas leaves you deeply satisfied.
      It's not about a full tum
      Why the French are thinner than us along with genetics

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  14. Beautiful sequence of photos, you took my along for the ride/meal. Amazing!

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  15. Wow! Is this heaven or what!??
    Too delicious for words!
    Was also impressed that ABC (Santa Barbara County Chard) was served with the lobster, as they do there. Their wines are fabulous.
    Carol, this entire post is fabulous!
    THANK YOU!

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  16. Anonymous8:04 AM

    Wow !! words fail me... All the things I adore, especially the lobster, It must have been extra fab, being an invited guest.
    Enjoy your trip to London, the weather forecast is V. HOT.
    Barbara

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    Replies
    1. Oooo it IS Very hot in London
      Natch I was not prepared like in Aix
      Everyone is strIpped down
      And I'm in back ;(
      The parks are full of sunbathers!

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  17. Anonymous8:12 AM

    I will dream about this meal tonite...how lucky you are to be in the mix of all devine..
    Lynne

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  18. OMG..What a meal.. looks wonderful! Especially that dessert.

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  19. Espelette the village of my great grandmother, where Piment d’Espelette originates, is also a neiboring village. I LOVE the stuff :)

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    Replies
    1. My first time though I had to draw it for Living France
      Would love to go there someday I hope..

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  20. Anonymous8:51 AM

    And thank you for the photo credit on the lobster post!
    Beautiful Lobster watercolor by the way!
    Bises
    VéroniqueM

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  21. Happy (belated) Birthday Carol! What an astonshing way to spend it. It all looks amazing.

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