FISH SOUP

The story begins during World War II when Serge PERARD had the idea to recover some pieces of fish in the port of Boulogne-sur-Mer. Fine cook, he concocted a nourrishing fish soup... In 1964, he opened the first 100% seafood restaurant in Le Touquet. After improving his fish soup's recipe by adding pure saffron, he decided to propose it in the menu. Success was immediate! Faced with an increasing demand from customers who wanted to take it home, he got the idea to create a canning plant. That is how the workshop born and allowed Mr. Perard and his team to produce his range of soups and others ! First fish soup to have obtained the "Label Rouge" quality certification, this dish is now appreciated far beyond the Hauts-de-France. Indeed, today, it is marketed throughout the French territory but also internationally. This historical recipe is made with 40% of fishes and 5 species of different fishes that are directly supplied from the fishing port of Boulogne-sur-Mer in Capécure. Also, we offer other products to enhance this dish: for a more spicy flavor, you can serve it with our home-made rouille ( 100% natural) and, for more delicacy, do not hesitate to add some croûtons (regular or garlic flavour). You can find our fish soup in the following formats: _ Glass jar of 780g or 390g _ 1 or 3 liters recyclable bag with resealable cap We also propose a string kit composed of fish soup, a pot of rouille and croûtons. Our fish soup is sold to wholesalers, catering and communities, supermarkets, groceries and fishmongers.