Born in 1925 and taken over by Alain Ducasse in 2007, this institution has just won its first star ! The freshness of the ingredients and their excellent quality are the keys to dishes concocted by talented chef Damien Leroux, who reveals the special taste of each different fish. The menu changes depending on the day’s catch and the chef’s inspiration, with signature dishes such as delicious thick fillets of line-caught sole fried in slightly salted butter to a lovely golden colour and garnished with potatoes from Noirmoutier. Everything basks in a chic decor with touches of natural wood and an Art Deco feel, whisking us off on a spell-binding excursion over the waves. Rech, 62 avenue des Ternes, Paris 17 (01 45 72 29 47).
