Like its southern cousin bouillabaisse, Pérard soup has humble origins. During World War II, Serge Pérard made fish soups from unwanted scraps scrounged at the end of the market in the fishmongers hall of the northern Boulogne sur Mer, France’s leading fishing port. Over the years, he perfected his recipe. In 1963, Pérard noticed that there was no seafood restaurant in nearby Le Touquet, itself a considerable fishing port, so he opened Restaurant Pérard and placed at the top of the menu his fish soup from the war years, improving it with ingredients, like saffron, that were unavailable during the war. So popular was his soup that customers wanted to take it home. By 1964 Pérard had opened a small factory to produce the soup. In 2001 the Restaurant Pérard was sold, but the fabrication of the soup continued and diversified. In 2010, Pérard fish soup became the first in France to receive the coveted “Label Rouge,” the red label bestowed on products of superior quality. Enjoy this delicious crab soup, made with crab from the northeastern Atlantic comprises 20% of this soup, seasoned with a blend of garlic, anis, star anis, fennel, pepper, thyme!
- Facts 29 oz. Product of France.
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Ingredients Water, crab 20%, fish stock, tomatoes, corn starch, modified corn starch, salt, natural flavors, aromatic herbs.
WARNING: Consuming this product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer. For more information go to
www.P65Warnings.ca.gov/food.
Like its southern cousin bouillabaisse, Pérard soup has humble origins. During World War II, Serge Pérard made fish soups from unwanted scraps scrounged at the end of the market in the fishmongers hall of the northern Boulogne sur Mer, France’s leading fishing port. Over the years, he perfected his recipe. In 1963, Pérard noticed that there was no seafood restaurant in nearby Le Touquet, itself a considerable fishing port, so he opened Restaurant Pérard and placed at the top of the menu his fish soup from the war years, improving it with ingredients, like saffron, that were unavailable during the war. So popular was his soup that customers wanted to take it home. By 1964 Pérard had opened a small factory to produce the soup. In 2001 the Restaurant Pérard was sold, but the fabrication of the soup continued and diversified. In 2010, Pérard fish soup became the first in France to receive the coveted “Label Rouge,” the red label bestowed on products of superior quality. Enjoy this delicious crab soup, made with crab from the northeastern Atlantic comprises 20% of this soup, seasoned with a blend of garlic, anis, star anis, fennel, pepper, thyme!
- Facts 29 oz. Product of France.
-
Ingredients Water, crab 20%, fish stock, tomatoes, corn starch, modified corn starch, salt, natural flavors, aromatic herbs.
WARNING: Consuming this product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer. For more information go to
www.P65Warnings.ca.gov/food.
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WARNING: Consuming this product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer. For more information go to
