Henriette Jourdan founded a cannery on the Quiberon peninsula in 1921, at Port Maria harbour. Her grandsons Bernard and Thierry Jourdan still run it. One of the last traditional hand-working conserveries in France, using recipes dating to the 1920s and processing only fresh fish caught to order. Known for vintage-dated sardines and for a celebrated collaboration with butter maker Jean-Yves Bordier, whose fermented Breton butter is used in place of oil.
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