Maison Perard soups
In 1964, Serge Perard had the idea of creating a tasty fish soup seasoned with spices and aromatics such as saffron.
Crab soup and lobster bisque are the other Maison Perard recipes handed down by Serge Perard over the years that combine quality, taste, terroir and know-how.
Our soups are appreciated and renowned in France and internationally.
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 home made garlic sauce and, for more indulgence, do not hesitate to add a few plain or garlic croutons.
A mixture 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 tastes very hot.
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 gourmet recipe.
The Langoustine Bisque with cognac combines strength and subtlety to bring you a quality tasting!
It can be eaten very hot in a verrine, as a starter or for dinner.
This bisque can also allow you to make a sauce to accompany your fish!
Salicorne is a velvety delight, ideally at room temperature, as an aperitif in a gourmet verrine.
The velouté can also be heated and served with Maison Perard garlic croutons.
Do not hesitate to consult our advice and recipes.
We wanted to offer you an adaptation of the typical dish of northern cities: Moule Marinière.
Cooked only with French ingredients (mussels from Brittany, onions from the North, Espelette pepper, salts from Guérande), our velouté can be eaten as a starter, main course and even to be shared in an aperitif verrine.
