Sardines à la Luzienne

Sardines prepared Luzienne style with Bayonne ham - a dry cured ham from the French Basque Country - and Espelette pepper - a mild chilli pepper from Espelette, a village in the French Basque Country. Both ingredients have a protected designation of origin, and the recipe is the cannery's tribute to the Basque Country.

Great on their own, on a frittata with a rocket salad, or over fluffy white rice.

La belle-iloise was founded in the fishing port of Quiberon, Brittany in 1932 by Georges Hilliet, when he was 22 years old. Quiberon was one of France’s key sardine canning hubs, with 14 canneries located there.

Hilliet was a firm believer in quality, artisanal production from the outset and resisted the emergence of mass retailing in the 60s, keeping faith with his own production values. He vowed he’d sooner sell his sardines from a basket on the beach than compromise on quality. The company was eventually re-named la belle-iloise, a tribute to the people of Belle-Ile - the island opposite Quiberon where the sardines are caught.

Today Hilliet’s granddaughter Caroline Hilliet Le Branchu helms the company, continuing her grandfather’s ethos of quality, sustainable production and tinned fish that melds traditional recipes with innovative flair.