Special event – a celebration of “Bouillabaisse” – Tues 5th April


Special event – a celebration of “Bouillabaisse” – Tues 5th April

Scorpion Fish

 

Join us at Cigalon on Tuesday 5th April for a very special evening as we take inspiration from the sea and present a night of Bouillabaisse!

Chefs Julien Carlon and Christophe Gravelot will be offering the below set-menu all night from 6pm for just £29.50

Our Bouillabaisse – a typical seafood stew –  will stay true to the recipes of Marseille and will feature fish which are sourced from in and around the rocks and rock-pools of the local coastline including scorpion fish, monkfish, mullet and gurnard.  Expect  conger eel to feature too and we’ll also be serving the traditional side of bread and rouille – a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper.

Expect some great wines on offer to accompany the food too.

 

Grilled Courgettes, Ricotta Salata, Basil & Mint

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“Bouillabaisse”

Scorpion fish – conger eel – gurnard – mullet – monkfish

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Iced Nougat, Apricot & Cointreau Coulis

Reservations start from 6pm and can be made direct to Adrian on:

020 7242 8373 | bookings@cigalon.co.uk

“This Bouillabaisse a noble dish is –
A sort of soup or broth, or brew,
Or hotchpotch of all sorts of fishes,
That Greenwich never could outdo;
Green herbs, red peppers, mussels, saffron,
Soles, onions, garlic, roach, and dace;
All these you eat at Terre’s tavern,
In that one dish of Bouillabaisse.”

William Makepeace Thackeray (1811-1863)