La Compagnie Bretonne
Vintage sardine 2022 (Philippe Bossard)
Vintage sardine 2022 (Philippe Bossard)
40 in stock
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Not one, but three paintings will be honored this year!
Since the 3 illustrations are not specifically marked, they will be included in the orders at random.
This triptych was created by the painter Philippe Bossard .
Philippe Bossard comes from the Pays Bigouden and studied at the art school in Nantes. His work focuses on man and his presence through the reality of his silhouette. For this work, Philippe Bossard spent several days in our workshop in Penmarc'h.
"The ones who put the little fish in the cans".
White figures and black circles under the eyes :
White is the radiance of being.
Black is the reality it contains.
And the color is the superficial reality of the exterior.
Our sardine, sardina pilchardus , is caught in the high season from May to October. At this time of year it is at its meatiest and will therefore be at its softest and tastiest.
The sardine comes from the ports of Lorient, Concarneau, Douarnenez, Saint-Guénolé in Brittany and sometimes also from St Gilles Croix de Vie in Vendée.
Allergene und Zutaten
Allergene und Zutaten
Nährwerte
Nährwerte
Nutritional information per 100g:
⁕ Calories: 916 kj/ 220 kcal
⁕ Fat: 15 g
⁕ of which saturated fatty acids: 3.6 g
⁕ Carbohydrates: 0 g
⁕ of which sugar: 0 g
⁕ Protein: 21 g
⁕ Salt: 0.9 g
Hersteller
Hersteller
La Compagnie Bretonne du Poisson is a family business that is now in its fourth generation. It all started with Alain Furic, who first made a name for himself as a trader in Norway lobsters (langoustines), which he bought from the fishermen in Gulvinec in Brittany, before expanding his activities as a fish wholesaler to include mackerel and sardines.
At the age of only 14, Alain's son Jules joined his father's business and in 1923 they founded the Compagnie Bretonne du Poisson together. The company's specialty is now canned fish (mackerel and sardines) and Norway lobsters, which are transported to and distributed in the region's markets on then-modern ice-block carts. Finally, Jules also drives distribution to Paris and the rest of France.
The company is now run by Alain's grandchildren and has developed into a modern but traditional company that produces mackerel, sardines and Norway lobsters as well as tuna, soups and other fish preparations. All this with great care and love for the product.
Manufacturer's address: La Compagnie Bretonne du Poisson - Rue des Conserveries - Port de Saint-Guénolé - 29760 Penmarc'h - France
Details
Details
Even the ancient Romans valued sardines and ate them salted, marinated or smoked. To this day, the sardine is and will remain a high-quality product if the quality and production methods are right.
Thanks to their short lifespan, they have absorbed very few pollutants from the sea and have a high proportion of omega-3 fatty acids, vitamins and trace elements. 100g of sardines (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of the vitamin D necessary to absorb the trace elements. In order for the human body to be able to absorb all of these valuable nutrients, it is essential that the sardine is preserved in high-quality olive oil, because only this oil allows the human body to break it down and metabolize it.
For the sake of enjoyment, however, you should definitely not do without the many other great creations from the incomparably rich range of flavors of canned sardines: sardines in a fruity sauce, in white wine, in butter, with water and lemon... try it out!
