In 1948, the family Sordello sold pan bagnat, beer, and lemonade at Buffet de Bacon (a tent roof and two trestle tables). Alphonsine Sordello presided over the small seaside establishment and open-air dance floor that became the Restaurant du Bacon in 1950. For 20 years she prepared fish soup, bouillabaisse, small fry, and other dishes with the help of her two sons Etienne and Adrien, called "Didi." As the years went by, with their help and that of Serge Philippin, who became chef in 1...[More]

In 1948, the family Sordello sold pan bagnat, beer, and lemonade at Buffet de Bacon (a tent roof and two trestle tables). Alphonsine Sordello presided over the small seaside establishment and open-air dance floor that became the Restaurant du Bacon in 1950. For 20 years she prepared fish soup, bouillabaisse, small fry, and other dishes with the help of her two sons Etienne and Adrien, called "Didi." As the years went by, with their help and that of Serge Philippin, who became chef in 1...[More]

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