Rust House
Accompany your soups with our Rouille Maison.
Deliciously garlicky and finely spiced, its spicy taste can also be a taste asset with grilled fish, as an aperitif toast...
Sea urchin coral
Icelandic Green Sea Urchin Coral can be used to prepare delicious toasts, as an accompaniment to verrine or cold starter, for sauces with iodized and incomparable flavors.
Our 50g jar is made of 100% sea urchin coral, without coloring, preservatives or additives.
Aioli
Aioli is mainly eaten with shellfish and fish. Our recipe goes perfectly with our fish soups. This creamy sauce can also be served on toast as an aperitif.
Our Guérande salts
Guérande salt has its roots in history.
It was harvested on the peninsula since the Iron Age. The first salt works using the storage capacities of the lagoon date back to the 3rd century, shortly after the Roman conquest.
The fortunat poet then spoke in his “life of Saint Aubin, the white” of the rocks “where the breaking waves deposit the salt”.
Maison Perard offers you a range of Guérande Salts carefully selected by our team from a salt producer-harvester from the Guérande salt marshes.
Our artisanal pastas
To accompany your fish, but also your salads that you will cook with our samphire combined with samphire as a seasoning, we offer you a range of artisanal pastas.
Produced in the heart of the Pas-de-Calais department by a couple of farmers, we selected them for the passion for their work.
The pasta is made from the wheat harvest, then transformed in their workshop in an artisanal manner.
We have chosen recipes that bring color and taste to your seaside dishes.
The spirulina and algae recipes are certified organic. Shell pastes with squid ink or spirulina cook quickly.
For bird tongues, also known as Risini or Risoni, we have chosen to offer them in 3 recipes: spirulina, squid ink and algae. They are cooked like a risotto.
They can be eaten hot and accompany your fish, or after rinsing, in a salad with our samphire, diced smoked halibut and lemon, as well as a spoonful of Horseradish Salicornaise.
Our croutons
Essential to accompany soups and veloutés, garlic croutons.
Nothing is better than a good hot fish soup to enjoy with the family.
And to enhance this soup, the essential element: croutons.
Croutons are eaten as an accompaniment to our traditional fish soup but also with all veloutés.
You can also use croutons in other dishes, such as cold or hot salads, to which they will give a little crunch.
