Maison Pérard

Le Touquet, on France's Opal Coast, has been home to Maison Pérard's seafood soups since Serge Pérard opened his restaurant there in 1963 and sold his fish soup in jars.

About Maison Pérard

Based in
Le Touquet, France
Founded
1963
Known for
jarred fish and seafood soups

Serge Pérard, a Parisian, opened a seafood restaurant on the rue de Metz in Le Touquet on 13 July 1963. Customers could take his saffron fish soup home in jars, and the jarred soups became the business. In 1993 production moved to Le Touquet's industrial zone, and in September 2020 Anne-Sophie Allouchery took over the family company from Colette Pérard and Lionel Sawicki.

The fish comes from local fishers along the Côte d'Opale, and the range stays close to the original idea: seafood soups and what goes with them.

Maison Pérard questions

What is a bisque?

Bisque is a smooth, creamy, well-seasoned French soup built on a strained broth of shellfish such as lobster, crab or shrimp, usually thickened with cream or rice. Shellfish soups of this kind are part of Maison Pérard's range in Le Touquet, on France's northern coast, where the company has made jarred seafood soups since 1963 with fish from local suppliers.

What is rouille?

Rouille is a sauce from Provence, in southern France, made of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper, so it is thick, garlicky and a little hot. It is served with fish and fish soups, most famously bouillabaisse. Maison Pérard makes rouille to go with its seafood soups.

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