Perard French Fish soup 446ml (15 fl oz) Best Price
Although Perard fish soup stemmed from humble beginnings, this popular dish has transformed into something much more than expected. Its creator, Serge Perard, first started making the soup during World War II from the leftover scraps in the market of the fishmongers hall of Boulogne sur Mer (the leading fishing port of France). He continued to fine-tune the recipe throughout the years, adding ingredients like saffron that were unattainable during the war. Today the soup contains at least five varieties of fish from the North Atlantic waters off Boulogne and has a minimum of 40 percent fish.
In 1963 Perard realized there was no fish restaurant in Le Touquet, a fishing port commune. He proceeded to open the first fish restaurant, Restaurant Perard, and featured his fish soup at the top of the menu. His patrons were so taken with his dish that they wanted to bring it home with them and feature it on their own dinner tables. One year later, a small factory opened to produce the soup that was such a popular demand.
Although Perard’s restaurant was sold in 2001, his soup continued to evolve and diversify until it received the much-coveted “Label Rouge,” the red label signifying a promise of superior quality throughout France.
Fish Soup The soup contains a minimum of 36% fish, including at least five different varieties fished in the North Atlantic waters off Boulogne.
Ingredients: Water, fish 36%, tomato, corn starch, salt, natural flavourings, various aromatic plants, saffron. 446ml (15 fl oz)