Conserverie La Compagnie Bretonne

Tuna, mackerel, sardines and monkfish are freshly caught in port, then cooked and transformed into traditional sardines, rillettes de la mer, mackerel fillets in sauce, tuna flakes with wakame seaweed, or monkfish liver. As a visitor, you'll realise just how much is done by hand, from gutting to packing. As for cooking, it's done the old-fashioned way. If you'd like to take home a tasty souvenir, the Compagnie Bretonne du Poisson pays tribute to fishermen by marking each tin of white albacore tuna and monkfish liver with the name of the boat that caught the fish, and each tin of sardines with the name of the boat, the port of landing and the year of vintage. To end your visit on a gourmet note, the guides will offer you a tasting of delicious savoury specialities. And if you prefer a self-guided tour, a self-guided tour is also available.

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