People at the heart of our approach

Originally, the "artisan" is the one who puts his art at the service of others. This is exactly our way of seeing things. All the work of the fish is done manually, a sardine passes on average 15 times in our hands before being on your plate.

We indicate on each glass, whenever possible, the name of the boat that caught the fish. Because it seems important to us not to forget that our products only exist because fishermen, dockers, etc. work upstream.

A QUESTION OF COMMON SENSE

Jean-Hilaire de Bailliencourt, agricultural engineer and founder of the cannery, is above all driven by the common sense of the peasant passed down by his family.

Having lived in the Basque Country for 20 years, he fought against all odds to relocate an artisanal cannery to the Basque Country, which was founded in 2003 in a semi-trailer converted into a manufacturing workshop...

THE COMPASS TECHNIQUE: A short circuit anchored in the Basque Country

The Basque Country is the anchor of our SHORT and LOCAL circuit.

It was in Saint Jean de Luz, the historic cradle of tuna and sardine fishing, that we began our canning business in 2003 (of the 17 local units, the last one had closed in 1990). Proud to relocate a cannery to Saint Jean de Luz with fish from local fishing, we went to the end of the local approach by seeking 100% of our supplies as close as possible to Saint Jean de Luz. The fish is bought at the auction in Saint Jean de Luz Our olive oil comes from Tudela in Spain (and yes for those who can locate St Jean de Luz on the map we are 8 km from the Spanish border, so in our home Basque of the North, who says local also says Basque of the South (Spanish ;-)) Salt of Navarre, an artisanal production with spring water.