‘La Grande Bouffe’ at Sardine

By Tom Burnett |
28th September 2016

Classic French cooking, a strong emphasis on fish and a seasoning of fun. What’s new? you’re asking. Sardine is creating a potential saviour for the worst day of the week by taking on the staples of French cuisine: on the last Monday of every month the restaurant will be celebrating a wonderful ingredient or French occasion.

It’s only a slight diversion, but one with a grand feast as the final destination. Embracing ambition and creativity, chef Alex Jackson and co. will be kicking ‘La Grande Bouffe’ off with none other than the Bouillabaisse. To lay on the most grandiose of fish stews, Sardine will be adapting the recipe of everyone’s favourite Provençal grandmother (the French Mary Berry), Lulu Peyraud of Domaine Tempier, near Bandol. Formed by a multitude of fish provided by Cornish day boat fisherman including red mullet, hake and bream, the Bouillabaisse will be served in two parts; the rich broth comes first with croutons and rouille followed by the fish and potatoes. The centrepiece will be bookended by toasts and an aperitif, then a little cheese and a plum tart.

Subsequent evenings will revolve around ‘An Autumnal Grand Aioli’ and a ‘New Season’s Olive Oil Dinner’. For fans of fine, fresh French food, Monday’s just got a little brighter.

La Grande Bouffe will begin with the Bouillabaisse evening at Sardine on the 26th September.


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