About the cannery
La belle-iloise was founded in the fishing port of Quiberon in 1932 by Georges Hilliet when he was just 22 years old. Quiberon was one of France’s key sardine canning hubs, with 14 canneries located there. At that time, the cannery was called Établissement Georges Hilliet.
From the outset Hilliet was a firm believer in quality, artisanal production and resisted the emergence of mass retailing in the 60s, keeping faith with his own slower, artisanal production values. He vowed he’d sooner sell his sardines from a basket on the beach than compromise their quality. The company was eventually re-named la belle-iloise, a tribute to the people of Belle-Ile - the island facing 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.
The la belle iloise recipes are classic, whimsical, always expertly balanced and delicious. They take inspiration from dishes in France and overseas. Many are the creations of Fraçois Sehier, the la belle-iloise head chef for over twenty years until his retirement last year. A passionate traveller, his recipe inspiration stemmed from the places he visited. His first creation was the Luzienne sardines with Bayonne ham and Espelette pepper - one of his favourites. He regularly holidays in the Basque Country with his wife, who is from the region, so knew the flavours well. Michelin-trained chef Anthony Gelin took over as la belle-iloise head chef last year after collaborating on many recipes with Sehier. One of Gelin's personal favourites is the Sardines with Niçoise olives for its finesse and refinement.
Serving tips
•Sardines in butter with pan-fried vegetables. The sardines in butter are great with pan-fried seasonal vegetables or with roast potatoes.
•Niçoise salad. Try the sardines with Niçoise olives on their own or added to a simple salad with tomatoes, green beans and jammy boiled eggs.
•Sardines Luzienne bruschetta. An adaptation of a la belle-iloise recipe. On a couple of slices of crusty bread add some halved cherry tomatoes and mozzarella. Top with the Sardines Luzienne and grill. Garnish with torn basil.
