Crab from the northeastern Atlantic comprises 26% of this soup, enriched by fish (10%) from local waters and seasoned with a blend of garlic, anis, star anis, fennel, pepper, and thyme. Â Approx 29 fl oz. Like bouillabaisse, Perard fish soup has humble origins. During World War II, Serge Perard made fish soups from unwanted scraps left at the end of the market in the fishmongers hall of Boulogne sur Mer, the leading fishing port of France. Over the years, he perfected his recipe. In 1963, Perard noticed that there was no fish restaurant in nearby Le Touquet, itself a considerable fishing port, so he opened Restaurant Perard and placed at the top of the menu his fish soup from the war years, improving it with ingredients, like saffron, that were unaviailable during the war. So popular was his soup that customers wanted to take it home. By 1964 Perard had opened a small factory to produce the soup. In 2001 the Restaurant Perard was sold, but the fabrication of the soup continued and diversified. In 2010, the fish soup became the first in France to receive the coveted "Label Rouge," the red label bestowed on products of superior quality. .
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