Rech in the 17th looks pretty much like it did a few months ago, except that there's no longer the ecaillier outside with his products, instead there are several tables on the "terrace." In addition, the menu has been reduced from 34 to 30 Euros, which for a Ducasse place of this class, is pretty good.
The biggest change of course is the arrival of Jacques Maximin earlier this summer from Vence where he ran La Table d'Amis. When I read Francois Simon's piece on him I wasn't sure if he was giving up the latter or commuting or just consulting; but today anyway, he was all over the salle and clearly in control.
The amuse bouche was what we'd had before - the salmon tartare but this time with the addition of fish eggs. Then, Colette and I both thought the mi-gelee with custraceans was a better bet than the Normandy oysters (in July) and it was a spectacular dish.
For our mains we had the barbue a la plancha with salicorns and a nifty lemony sauce and a carrelet with eggplant two ways and a different but equally good lemony sauce.
Desserts we split: a Mister Rech, tasty biscuits surrounding a mousse with lukewarm chocolate sauce and their famous pain perdu with beurre sale ice cream.
With a bottle and glass of Muscadet and 2 coffees our bill was 93 Euros. Fine, fine, fine.
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