62, avenue des Ternes (17)
According to all of the guide books, Rech was a venerable oyster bar/brasserie, originally founded in 1925, recently “restored” by Alain Ducasse of 3-star fame and seemingly unlimited ambition. The ‘50’s deco décor has been preserved on the main floor, with a second dining room up a flight of stairs. Also preserved is the devotion to fine ingredients and the focus on shellfish. Brimming shellfish platters on traditional stands appear at virtually every table, despite high prices.
Ducasse has also lured from retirement a famous fellow Michelin starred chef, Jacques Maximin, to “inspire” the cooked menu, whatever that means.
Like other Ducasse Group-owned places, however, where the food is beyond reproach, the absence of local ownership is obvious. Management is slapdash, and obvious in the first minute.
No complaints about the food, the shellfish particularly. If that is what you are in the mood for, you cannot go wrong. Ditto their famous camembert cheese for dessert, complete with (for us, a first ever) an elegant doggie bag to take home what remains from the oversized portion. The cooked dishes are less distinguished, inspiration notwithstanding.
The absentee management is most evident in the front of the house, graceless and disorganized waitresses. Inattentive management. Noticeably annoying.
For high quality seafood, very expensive, as expected.