Georges Hilliet was 22 years old when he opened a fish cannery at Port-Maria, Quiberon's fishing harbour, in 1932. When supermarkets emerged in the 1960s and pressured canneries to cut costs, he refused, declaring he would sooner sell his sardines from a basket on the beach than compromise on quality. The company took its name from the people of Belle-Île, the island opposite Quiberon where the sardines are caught. His granddaughter Caroline Hilliet Le Branchu runs it today, with 60 shops along the French coast and a policy of selling direct only.
··
Products 14 products
Boneless sardines in extra virgin olive oil with lemonSardineExtra Virgin Olive OilEast African style sardines with bird's eye chilliSardineLes Royans sardines in ravigote sauceSardineSauceMackerel fillets in white wineMackerelWhite WineSardines in churned butterSardineSardines with Batak berries and turmericSardineSardines with black olive tapenadeSardineSardines with chilli and Bayonne ham Luzienne styleSardineChilliSardines with green pepper and kumquatSardineSardines with lemon and corianderSardineWith LemonSardines with muscadet wineSardineSardines with Niçoise olivesSardineSardines with pepper, onion and garlic sauceSardineYellowfin ventrescaYellowfin Tuna