We had our eyes on the dessert choices before dinner even started and jokingly said we should just order one of each to share. At the end we had a double portion of their signature dessert called “Mr Rech” but skipped the rum baba, so yeah, we had our fair share of sweets to end our meal with. Mr Rech is their seasonal dessert offered only during the colder seasons (in summer taking its place would be one called Mrs Rech which was something totally different). Mr Rech is hazelnut ice-cream sandwiched between two giant hazelnut cookies with additional hazelnut bits coated on the side and Alain Ducasse’s signature chocolate sauce poured on top as it’s served. We finished the two portions in no time so you could imagine how good they were.
I also liked the tropical-style baked pineapple served in the mini-sized cookpot with coconut ice-cream on the side. I was actually happy with just the thinly shaved pineapples baked with liquor (rum?) for the sweet and rich taste but the coconut ice-cream, served in a chilled silver-plated coupe, added the creaminess. That would be my choice if I want something lighter than Mr Rech. And the madeleine, brought to our table oven-fresh still in the hot baking pan, was to die for.
(Dinner by Invitation - more pictures can be found in my Flickr album: https://www.flickr.com/photos/g4gary/albums/72157681435747096)
When? March 17 2017
Where? Rech by Alain Ducasse, Intercontinental Hong Kong, 18 Salisbury Road, TST, Kowloon
Menu Highlights? Pan-seared Large Sole with half-salted butter, tiny potatoes
Champagne Selection Alain Ducasse Brut MV
2014 Domaine Henri Bourgeois Pouilly Fume "En Travertin" (served from a Jeroboam)