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.

The all-day dining restaurant located in Islington, opened in 2016, offering seasonal, Provençal home cooking. Headed up by Alex Jackson, former head chef of Stevie Parle’s Rotorino and The Dock Kitchen. 

‘La Grande Bouffe’ will feature celebratory set menus from Alex as well as new collaborations with a number of acclaimed chefs.

Kicking off the series, Alex Jackson will a host a Truffle dinner on Tuesday 20th and Wednesday 21st February. Featuring a five-course menu priced at £35 per person. With a touch of truffle on most dishes, freshly grated truffles will also be available at near cost price.

Highlights from the menu include,’Truffled Fried Comté Sandwich’,’Pappardelle with Rabbit & Chestnut Ragoût’ and Ã¢â‚¬ËœSole, 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 Alex collaborate with former Racine Head Chef Henry Harris on 21st 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 number dishes from her upcoming book’How to eat a peach’. On 8th May, Anna Tobias, ex Head Chef at Rochelle Canteen who is known for her simple French cooking will work with Alex, combining their passion for ingredient led French cooking.

Finally, on 22nd May, Olle Celton from the acclaimed Babette in Stockholm will take up position alongside Alex to create a menu of fun and eclectic European inspired dishes. Drawing close to the series, Alex will host a final set celebratory Bouillabaisse dinner in June.

Further details for the feasting dinners will be released closer to the time. In the meantime, bookings for the truffle dinner will be taken from 6pm onwards on 20th and 21st February and can be made online, phone or by email.

La Grande Bouffe at Sardine

20th & 21st February – Truffle dinner

21st March – Henry Harris

24th April – Diana Henry

7th May – Anna Tobias, Rochelle Canteen

22nd May – Olle Celton, Babette

June – Bouillabaisse dinner