The Breton Company

La Compagnie bretonne is a family fish cannery established in the port of Saint-Guénolé (southern Finistère) for more than 20 years and which perpetuates traditional know-how which does not neglect the creation of innovative recipes.

Sardines in organic olive oil.

They are appetizing and plump, beautiful to the eye and pleasant to the nose. They are made with fresh sardines from the boat (78%). The olive oil is organic extra virgin (21%). And of course there is a little salt. Open, they are magnificent. Given their size, they have a big bone but quite tender and can therefore be eaten. The oil is very good. The flesh is both fleshy and sweet, iodized. The skin is well scaled and can therefore also be eaten without inconvenience. To be enjoyed as an aperitif, as a starter, as a main course (with hard-boiled eggs) and a small salad and, for example, glasswort as a condiment, as a snack. And we drizzle the oil!

Monkfish liver.

Monkfish liver is a product that is not yet widely known but that we love, although they can be quite different from each other. Also, it is with interest that we tasted it and with enthusiasm that we tasted it because it is truly exceptional in quality and taste. First of all, it's a beautiful piece that is in the box, its texture is firm but melting with a delicate and unctuous taste. Monkfish (lophius piscatorius) come from local fishing in the northeast Atlantic and are ultra-traceable insofar as the name of the boat that caught the fish is indicated on the box. So, for us, it was the “Bara bihan” boat. The livers are processed fresh. We tasted it like a “seafood foie gras” on toasted bread and its little iodized taste enchanted us. A delight!

It is therefore a very beautiful house that this Breton company, combining know-how, respect for seafood and respect for taste.