Sardine, the Southern French restaurant from head chef Alex Jackson has announced the launch of ‘La Grande Bouffe’, a series of feasting dinners for 2018.
Located in Islington, Sardine opened to critical acclaim in 2016. Alex Jackson, former head chef of Stevie Parle’s Rotorino and The Dock Kitchen, opened Sardine with the support of Parle and his team, having developed a passion for Provençal cuisine whilst also taking inspiration from other parts of the Mediterranean coastline.
‘La Grande Bouffe’ will feature celebratory set menus from Jackson as well as new collaborations with a number of acclaimed chefs, who together will pay tribute to the very best in Southern French cooking.
Kicking off the series, Jackson will take up position in the kitchen and a host a five-course truffle dinner on Tuesday 20 and Wednesday 21February. Highlights from the menu include, Truffled Fried Comté Sandwich, Pappardelle with Rabbit & Chestnut Ragoût, and Sole, Spinach & Truffle Cream Sauce. To finish, an optional cheese course will be available, with a selection of cheese from Mons Cheesemongers, friends of Sardine.
The next feasting dinner to follow will see Jackson collaborate with former Racine Head Chef Henry Harris on 21 March who together will pay tribute to the legendary godfather of nouvelle cuisine, Paul Bocuse.
Moving in to spring, Diana Henry will join Alex in the kitchen and cook a seasonal menu from her upcoming book ‘How to Eat a Peach’.
On 8 May, Anna Tobias, the former Head Chef at Rochelle Canteen, who is known best for her simple style, will work with Jackson, combining their passion for ingredient-led French country cooking.
Finally, on 22 May, Olle T. Cellton from the acclaimed Babette in Stockholm will be cooking a typically sophisticated European menu. Drawing close to the first half of the year, Jackson will host a celebratory Bouillabaisse dinner in June.