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Description

French Lobster Soup ( 1000cl )Like its southern cousin bouillabaisse, Prard soup has humble origins. During World War II, Serge Prard made fish soups from unwanted scraps scrounged at the end of the market in the fishmongers hall of the northern Boulogne sur Mer, Frances leading fishing port. Over the years, he perfected his recipe. In 1963, Prard noticed that there was no seafood restaurant in nearby Le Touquet, itself a considerable fishing port, so he opened Restaurant Prard

Landed each day

so he opened Restaurant Pérard and placed at the top of the menu his fish soup from the war years

Taste one of the finest Fish that swims the North Sea

count 18/22 tails per pack

Wonderfull flavour

we then finely slice each side fillet and serve into 200g portions

Caught in the deep waters of the Cold North Sea

they’ve created smoked salmon infused with a variety of lip-smacking

These are some of the largest crabs caught in UK waters

Water (protective Glaze)

4 x Portions fresh Scottish Salmon

peeled & frozen brown shrimp are all done within 8 hours