Sardines a la Luzienne

La Belle-Iloise
Sardines with tomato, piment d'espelette, ham

Full of aroma, fresh and slightly acidic, pleasantly spicy – with complex flavors, a long finish and subtle smoke. The recipe goes back to Mademoiselle Griffon, who served as the conserverie’s forewoman for 40 years. Like many Bretons, when the sardine season ended, she would travel to Saint-Jean-de-Luz in the Basque Country (home of the bright red Piment d’Espelette) for anchovy season. It was there that she got the idea for this terrific combination. We’re eternally grateful!

115g can


(€60.87 per 1kg)

More information

Even the ancient Romans appreciated the sardine and ate it in salted, marinated or smoked form. Until today, the sardine is and remains – if quality and production method are right – a high-quality product. Thanks to its short life span, it has absorbed very few pollutants from the sea and has a high content of omega-3 fatty acids, vitamins and trace elements. 100g of sardine (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of vitamin D, which is necessary to absorb trace elements as well. In order for the human organism to absorb all these valuable nutrients, it is essential that the sardine is preserved in high quality olive oil, because only this oil allows the human organism to break it down and metabolize it.

The sardine is still the linchpin of many port cities in Brittany as well as in Spain and Portugal. Nevertheless, fortunately, it is not threatened with extinction and can be enjoyed without remorse.

La Belle-Iloise
La Belle-Iloise is perhaps the best-known and most colorful manufacturer of canned fish and soups. With classic recipes and creative takes on sardine, tuna and mackerel, this time-honoured family business has rightly earned a place in the hearts and on the plates of many foodies the world over. Founded in 1932 by Georges Hilliet near the Breton port of Quiberon, the company is now run by the third generation of Hilliets. All products are the result of meticulous manual work - even though a total of 800 employees work in the factory during the peak sardine season.