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
Scorpion fish – conger eel – gurnard – mullet – monkfish
Iced Nougat, Apricot & Cointreau Coulis
Reservations start from 6pm and can be made direct to Adrian on:
020 7242 8373 | firstname.lastname@example.org
“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)