Those seeking fresh seafood and innovative preparations should snap up a table at Rech. Each day, the restaurant’s fish arrives off the boat and into the kitchen within a matter of hours. A classic Champs-Élysées bistro, Rech is a Parisian veteran, dating back to 1925 and since 2007, celebrated chef Alain Ducasse has been at the helm. In its current iteration, the dining room is decked out in charming seaside tones, complemented by hand-painted elements by French artist Jean-Pierre Guilleron. The kitchen is led by two Ducasse disciples, Jacques Maximin and the young Adrien Trouilloud, both of whom can conjure magic with the raw ingredients. Depending on the time of year, expect dishes like skate à la grenobloise and red mulet fillet with slowly cooked leek.