la belle-iloise

la belle-iloise – Canned Fish

Since 1932, la belle-iloise has been producing the best canned fish in Quiberon, continuing centuries-old expertise that respects human labor and natural resources. Today, Caroline Hilliet Le Branchu, daughter of Bernhard Hilliet, leads the Conserverie la belle-iloise as the third generation. Many production steps are still carried out by hand, following tradition. Nothing is better than a human hand to process the delicate flesh of sardines, mackerel, or tuna. The fish are de-headed and de-tailed, cleaned, and the central bone is removed by hand. Even the fresh lemons or vegetables are cut by hand. Herbs and spices are also manually added to the cans with the fish.

best ingredients – best canned fish

Besides the fish, oil is the most important ingredient in canned fish. That's why, at the beginning of each year, the tasting team of the la belle-iloise cannery meets to taste different oils and select the best for the coming year. Caroline Hilliet Le Branchu is also strict about the quality of other ingredients; La Belle Iloise uses Piment d'Espelette with a protected designation of origin, Menton lemons, olives from Nice, and Bayonne ham with PGI status. To produce the best canned fish, you need the best ingredients.

In 2018, Conserverie la belle-iloise opened BAR A SARDINES, a sardine bar in Paris, demonstrating what amazing dishes can be conjured from a simple canned fish. La belle-iloise offers the best canned fish from France, finest quality in colorful cans. Discover the variety!

la belle-iloise – for a better world

Especially in these times, it is important to be aware of one's own values and to defend them. In 2020, la belle-iloise adopted a new corporate mission, a manifesto, which is clarified by a new logo and a new brand signature.

Ultimately, our children and grandchildren should also be able to gather, enjoy together, and have memories that good taste is a pleasure. Thus, with authentic canned fish, whose ingredients were selected for their high quality, they want to show and maintain respect for the region, the sea, and the seasons. True to the motto: "Vivre mieux pour soi, pour la planète, pour un monde meilleur." Live better for yourself, for the planet, for a better world.