A blend of sweetness and flavor, our bisque will win you over!
Deliciously velvety, it can be enjoyed in verrines as an aperitif, to share with friends or at dinner. Reheat over low heat, it is best enjoyed hot.

Preparation :
◼︎ Shake the jar well before opening.
◼︎ Serve the very hot bisque and incorporate a few fried croutons there before tasting it.
◼︎ This soup is rich in omega-3 fatty acids.

The first fish soup to have obtained Label Rouge quality certification, this recipe is popular in Hauts-de-France and beyond.
We advise you to reheat our soup over low heat, to enjoy it hot. For a spicier flavor, you can accompany it with our Rouille Maison and, for more indulgence, do not hesitate to add some plain or garlic croutons.

Certified characteristics for the red label:
– 40% minimum of fish implemented.
– at least 5 different species of fish caught at sea.
– Scented with saffron stigma.

Preparation :
◼︎ Shake the jar well before opening. Serve it very hot, accompanied by croutons, add a teaspoon of Perard rust.
◼︎ This soup is rich in omega-3 fatty acids and source of vitamins B12.

Crab Soup, Serge Perard’s essential recipe, is a very popular dish. After reheating it over low heat, enjoy it with croutons for a more delicious recipe.

Preparation :
◼︎ Shake the jar well before opening. Serve it very hot, add a teaspoon of cream.
◼︎ Incorporate a few croutons. This soup is rich in omega-3 fatty acids.

We wanted to offer you an adaptation of the typical dish from northern towns: Moule Marinière.
Cooked only with French ingredients (Brittany mussels, Northern onions, Espelette pepper, Guérande salts), our velouté can be eaten as a starter, as a main course and even to share in an aperitif glass.

Preparation :
◼︎ Shake the jar well before opening.
◼︎ Serve your hot velvety. This velvety can be consumed in aperitif or meal verrine.