Canneries France

This is the oldest cannery in Concarneau and also one of the oldest in Brittany. That's why it is today an integral part of the cultural and gastronomic heritage of the city! The products are authentic and the traditional recipes have remained unchanged for over a century. To go further, visit the museum for free. And to finish in beauty, a small tasting is necessary... Why don't you let yourself be tempted by a scallop confit or an organic salmon soup?

The Amaranthe store is located in the heart of the Saint-Jacques commercial zone. Bernard makes a point of restoring a local business, its shelves are full of dietary products with salt-free and gluten-free products as well as sugar substitutes. You will also find organic products and fresh produce, fruit and vegetables in season, preferably from local producers. A bakery and a delicatessen department, but also cheeses, cereals, honeys and jams. Also cooking classes.

The Lascroux family is a great specialist in artisanal foie gras and has been practicing its know-how for a century and three generations. Prepared with ducks and geese from French farms, it is available in various forms: fresh, whole, truffled, in blocks... The team of experts also sells stuffed duck necks, duck breast, rillettes, cassoulet... The great followers of the Aveyron cuisine will even have the pleasure to find alicuits and tripoux, without forgetting the original cathar tapas dish: the duck gratounade.

A small cannery for big gourmets! Created in 2009, this artisanal cannery specializes in products from the South-West of France. Landes duck, seafood from local auctions, asparagus and local vegetables, terrines and pâtés... Not forgetting ready-made meals based on authentic recipes. Also available in boxes or batches. One thing's for sure: no frozen, pickled, dry rehydrated, flavor-enhancing or preservative products! Products are purchased from partner producers within a 200 km radius.

It is the fish shop on the island! The place is pleasant and the enthusiastic atmosphere. The stall offers a splendid fish galore, like the bar, tuna, the conger and many others, also of shellfish and superb lobsters and crayfish. Prices are the same as in mainland ones, but freshness is impeccable. It is a real pleasure to find a fish shop of this quality. Moreover, you will be revealed some recipes and small tricks ideal for cooking and the choice of the ingredients.

Martine and Bernard Picat created this duck farm in 1977. Today it is taken over by their two sons, Jean-François and Pierre Alexandre, who perpetuate the spirit and values of the house. The fattened ducks are force-fed with whole corn before being transformed on the spot in a traditional way into all kinds of fresh and preserved products. The duck in all its states, in excellent foies gras, confits, magrets, pâtés, rillettes, gizzards, stuffed hearts and necks, cassoulets and other delights of Beauregard.

Conserverie La Belle-Iloise offers a wide range of quality products such as sardines, albacore tuna, mackerel fillets, fish soups, mackerel rillettes, and gift boxes.

The Gendron family has been running the farm for many years. Karen and Laurent raise, among other things, ducks and process them for sale or to put on the menu of their authentic farmhouse inn where you can find, among other things, dry duck breast as an aperitif, soup, foie gras, duck or beef, hot goat cheese salad, and homemade dessert. You can buy preserved foie gras, confit and rillettes as well as dried duck breast stuffed with foie gras, duck aiguillettes, civet and Basque legs

This cannery of Briscous invites you in its workshop and its store. Here, it is an essentially feminine team that officiates, recalling that the initiator of this project was Anne Rozès, which explains why we have kept her name to the cannery which at the beginning worked only with duck and vegetables cooked with duck fat, in the old way. Foie gras, confits, puddings with Espelette pepper, pâté, cassoulet, duck ravioli... Beautiful signatures.

If you want to stock up on tapenades, pieds paquets, fish soup, ratatouille... there's only one address: the Marius Bernard factory outlet! The man who has brilliantly succeeded in putting the South into preserves (with traditional recipes, no coloring or preservatives), offers here over a hundred products from the Marius Bernard range, not forgetting Baptistin Féraud jams and cookies. The home-made preparations are full of flavor and high quality. You'll even be able to compose your own baskets according to your desires.

Corsica Gastronomia factory also of many processed products with Sarrola with raw materials resulting very largely from the local. Two brands are available: Charles Antona and specialties of Minnà. Featured product: jams of Charles Antona with a minimum of 50% of fruits, cane sugar, without dyes, conservatives nor artificial flavours. Other products: chutneys, pasta of fruits, canistrelli, nougats, honeies but also of the elaborate traditional terrines with typical raw materials of the island, such as the brocciu (fresh cheese containing sheep milk), the figatellu (sausage containing pig liver, slightly smoked), chestnut, the myrtle, and also of soups, the cooked dishes, pâté of head. Innovations: creams of Minnà fruits, a range of delicious jams and frozen with creamy texture without cores nor pips with the intense fruit flavours as well as the organic 100% fruits Minnà, organic fruit specialties without added sugar (less sweetened than a normal jam). A dietetic delight!

La Maison Lepetit is a cannery of craftsmen-manufacturers specializing in goose and duck. It all began in 1984 with the takeover of a cannery where private individuals came to have their canned food crimped and sterilized. 30 years later and three generations later, the Lepetit family continues to supply you with goose or duck foie gras in all its forms: whole, in blocks, truffled, confit, rillettes, but also specialities such as goose neck stuffed with foie gras or the Périgord pâté with truffles or even "le délice briviste" made with pork and foie gras with cognac. Rather sweet? Let yourself be tempted by figs and apricots stuffed with foie gras. Go to the factory located in Ussac (5 km from Brive) for a visit, or even a culinary workshop around foie gras and duck!

For the past 3 years, La Fée Maraîchère, whose real name is Florence, has been offering ethical jams and juices with original, tasty flavors. The principles of anti-gaspi, artisanal know-how and the circular economy have their raison d'être! It recovers unsold fruit to make jams and juices for resale by its partners. Original recipes include apple-pear speculoos, citrus banana, citrus carrot and red fruit/exotic fruit. La Fée is a peach of hell, and always a banana!

Artisanal, family and Breton cannery: this is how Pikoù Panez presents itself. It is the alliance between a pastry chef and a saleswoman, with a common love and interest for natural products and a strong ecological approach. Julien and Delphine only work with local and seasonal products: spreads, caramels, condiments, soups, spreads and sauces, there is something for everyone! Why not visit them and start with a discovery basket? You can also order directly on their website.

La Conserverie Mathilde et Mauricette is an artisanal producer of Périgord specialties based on duck, pork and ready-made meals. It sells its products year-round, with no artificial colorings, flavors or preservatives. We also offer gift boxes, which can be found in our online boutique, or put together and shipped to you. Our pork preserves are certified "Saveurs du Périgord", a guarantee of the traceability of our raw materials.

Southwest duck is a safe value! Patricia and Philippe Patin understood that, in order not to make this assertion, it was necessary to address serious producers and lovers of their art. On the edge of the Adour, the duck from the surrounding area is in the box, in verrine, and is in all its forms. Rillettes, we, ducks of duck (we and 10% of foie gras), duck block in foie gras, ballotine ballotine, candied thighs, gizzards and other aiguillettes, short, duck in all its states. If you're not afraid, you'll get started with Foie gras gras. Whole Foie gras to eat on grilled bread, half-baked slightly sweeter and more rustic, fresh gras fresh pan. What a pleasure and surprise your friends. In this artisanal cannery you can compose your gift boxes and supplement them with other local products, such as jams, cheeses and wines. For example, madiran was oak or floc, the friend of the foie gras par excellence. From production to kitchen, the tradition Landes is respected.

This is the direct sales shop of La Sablaise cannery, but not only. You will find grocery products around fish: canned food, fish soups, smoked fish... A multi-faceted place, a discovery site where you can use virtual helmets to find out about the jobs at La Sablaise Cannery and the entire industry; touch-screen tablets for the youngest visitors to understand in a fun way how seafood products are produced, from fishing to eating... And regularly gastronomic workshops, animations, demonstrations...

Arnold Marcillac uses 4 ancestral methods to preserve mushrooms: air or sun drying with 15 varieties to be discovered in powder and broken pieces; confit with notably cep confit with Armagnac; mushrooms cooked in olive oil to be enjoyed cold or hot, from the aperitif to the cheese; and finally roasted with salt. On the fresh mushroom side, we are not disappointed with truffles, which can be enjoyed free of charge every day when the black diamond season starts. Originality and flavour guaranteed.

Located in one of the most emblematic streets of old Bayonne, come and discover the Ferme de Beleslou boutique in the Landes region of France. Since 1962, 3 generations have passed on their know-how to bring you local gastronomic classics based around duck and pork.

Foie gras, magrets, cured meats, hams, confits, terrines and pâtés, as well as a whole range of traditional prepared dishes: axoa, garbure etc... Here you'll find all the know-how and authentic flavours of the South-West, straight from the farm.

Since 1981, the Marquisat house has specialized in products from the South-West. This cannery is specialized in canardises, meaning duck-based products, and has built its know-how on foie gras. Among the range of products: pâtés and terrines, ready-made meals, fresh products and of course gift boxes. You can find these preparations in the cannery's store but also on the region's fat markets. Smart info: to renew your stock, think of ordering on their website!

Located in the Regional Natural Park of the Causses du Quercy, the Ferme-Auberge d'Esparnol is home to a Gascony black pig farm. Run by Angélique and her team, it offers typical local products in the store as well as in the restaurant, which is only open in the evening: treat yourself to foie gras, duck breasts and legs, duck breast... Angélique has at heart to respect the traditions with natural recipes. The visit of the farm allows you to discover the know-how and to appreciate an authentic place.

In addition to their renowned fish shop in Mardeuil, Dominique and Angélina Libra have opened their cannery in the City of Sacres to share with you their taste for good seafood and their expertise in salting salmon. Once inside the store, you can take a trip along the coast, from Boulogne-sur-Mer to Marseille, via the Breton islands and the Bay of Biscay, tasting delicious terrines with iodine flavors, rillettes with a marine aroma, monkfish liver, a very surprising "foie gras" from the sea, without forgetting the flagship product of the store: Label Rouge salmon smoked by the owners with beech wood.

A true institution, Maison Telme was founded in Oraison in 1947. The family business maintains the tradition of preserving in Provence. You will not know where to turn with the various artisanal terrines with saffron, candied lemon, figs, morels. Also delicious vegetables to spread like this original "fennel, lemon, rosemary" as well as salts and flavored rice. A bulk sale (by weight) of spices and peppers has been added to the selection. Are you hesitating? Don't worry, there are free tastings of terrines in the store.

In this boutique near Bar-le-Duc towards Verdun, you will discover the diversity of terrines produced by Jérôme Hatoy and his team. From traditional recipes, using all parts of the pig and combining quality local products, they have become a reference for the artisanal gourmet production in a few years. To the curry, the mirabelles or the gray wine of Toul, no need to wait for the parties to enjoy them. You will also find duck, snail or hen terrines as well as gourmet rillets in the rabbit. The shop offers jam or quethetti jams and rhubarb drinks. Local products are here at low prices and it would be a shame not to stop there when you pass through Meuse.

Beñat, a miller by profession, masters the subject and his passion is communicative. You will learn all about the history and cultivation of chestnuts in the Basque Country, an age-old tradition and a land that is conducive to the cultivation of this tree, which can become several centuries old. It is also a family canning factory where the finest products are selected, in limited quantities and processed by hand. Recognized from now on by the Culinary College of France, it is already the consecration of the know-how!

Diriart Etxemendybeheria Farm, ("the house at the bottom of the hill") is a beautiful example of authenticity, with respect for traditions in animal husbandry. Respect for hygiene, quality, the environment and the customer. It is in this ancestral farm that the taste for know-how is transmitted, with animals that are born, live and spend the summer in the mountain pastures, and are warm in winter. Maïder and Dominique claim the title of farmers! You must come and taste and take away the beef stews, blanquettes, and other delicacies.

Ferrigno is the only fish cannery in the Mediterranean. Guided tours are organized from July to August by the tourist office, upon reservation. The company's know-how has been passed down through three generations, and their preserves are guaranteed to be deep-fried-free. A full range of ready-made dishes is sold in delicatessens, supermarkets and at Lou Ferrignade. You'll find canned sardines, tuna, anchovies, mussels, bisque, bouillabaisse, tuna stew... A true discovery of industrial heritage.

La Belle Chaurienne is aptly named. Established since 1964 in Castelnaudary, it is the main spearhead of the local gastronomic know-how. In addition to its famous cassoulet, the company has developed various recipes that showcase local cuisine. The ingredients for its preserves (duck confits, foie gras, pâtés, rillettes...) are 100% natural and carefully selected. Products that can be found in many food shops as far away as Hong Kong, as well as on the online shop.

A wonderful initiative that we salute, with the artisanal cannery Kusiak ("the cousins" in Basque) in Ciboure, which used to be home to dozens of canneries. Our 2 cousins, Marianne and Yann, both from the restaurant business and above all passionate craftsmen, create their recipes using fresh, local and seasonal produce: sardine spread, tuna spread, tuna ventrèche, fish soup, Scottish smoked salmon and many other seafood delights. Fresh, with no colorants, additives or preservatives... 100% quality to try and enjoy.

Created in 1920, this family business perpetuates the know-how of 4 generations. Close to the fishermen, it selects the best products from the sea to make preserves, rillettes, soups and ready-made meals. Installed since 2018 in this new ultra-modern factory, the Compagnie Bretonne has designed a fun and educational tour. You will discover all the stages of manufacture of its products, very often innovative, from the maritime origin to the marketing through all the phases of transformation.

This small artisanal cannery is hidden behind the pier. Régis and Christophe sell in their shop and on the market, artisanal tuna products made on the island. Among the products: tuna in natural or olive oil, tuna pâté (plain or with green pepper), tuna mousse, monkfish liver, tuna rillettes (plain, with tomato or green pepper), mackerel rillettes, sardine rillettes and sardine pâtés. The products are delicious and of high quality. You can also buy your products by mail order.

Bertrand Souchard and Gaelle Courtin are producers and processors of ducks, raised according to the agriconfiance sanitary standards. The farm covers 50 hectares, part of which is reserved for raising cattle. They make farmhouse foie gras preserves and offer duck-based products: stuffed neck confit, duck breast stuffed with foie gras or plain, fresh products, rillettes, terrines, smoked duck breast, duck confit. For groups, visit of the farm and the force-feeding workshop possible. Products for sale on the spot, on local markets,...

Romanzini SAS is a specialist manufacturer of canned snails. It has been perpetuating family know-how since 1921. The current owners, Corinne and Olivier, have succeeded in developing the company into a benchmark player in the sector. Romanzini takes pride in the quality of its products and uses high-performance production equipment. Rigorous snail selection and processing are the foundations of their know-how. The company is also committed to exporting its quality products around the world. For further information, please contact Romanzini SAS directly on 03 81 38 88 20.

British friends, skip this paragraph, which is not for you… Snails will appreciate the preserves prepared from the high gastropods on this hélicicoles farm, under a large open tunnel. After six months of maturity, they go to the short broth before finishing in cans or laminated or cooked with La from Ambert, products that can be purchased on site or order. Open doors are usually organised on the first weekend of September.

Artignac is a town in Campagne-d'Armagnac, known as a producer of foie gras.

This boutique, which has its place in Arras, offers quality products (without preservatives) that do the right thing for South-west products, but not only. If you wish to eat well, without cooking, you will find all the preserved preserves, often individually or for two. The boutique also offers a nice wine shelf to accompany these fine dishes. As for reception, it's a real pleasure, so what more?

La Ferme des Pendelles perpetuates the art of artisanal pastry-making. Their specialty, the spit-roasted cake, is baked over a wood fire, each golden layer a testament to the craftsmanship of their hands. In addition to this delicacy, the farm offers a variety of pies: plain, blueberry, morello cherry or chocolate chip. For gourmets who prefer savoury dishes, the red label Tarbais beans, cooked in goose fat with bacon and vegetable stock, are a typical regional treat. All carefully packed in charming red-and-white-checkered jars.

Located in the Aigrefeuille artisanal zone, this traditional cannery showcases regional products. As you enter, you'll receive a warm welcome from staff who will guide you through this world. For almost 35 years, this traditional cannery has been making terrines and ready-made meals with 100% natural, preservative-free products. You'll find homemade jams here, as well as an attractive range of terrines, ready-made meals and organic and gluten-free products. And if you're feeling savvy, you can even put together your own gourmet baskets!

As a chef-explorer, Nicolas demonstrates his love of the Auvergne region by preparing jams, syrups, vinegars, coulis, juices and fruit jellies, all of which are made by hand. Nicolas cultivates his own orchards with the greatest respect for nature, without any treatment, and ventures into unusual products such as this surprising ConfiRure© of green Puy lentils, with an intense taste reminiscent of chestnut cream. To be discovered at the farm by appointment, or on the website!

The preservation of fish with salt has been practiced in Roussillon since the Middle Ages. In 1870, Alphonse Roque established himself in Collioure as a cooper and salt maker and founded Maison Roque. The family business works in the ancestral tradition of salting anchovies, from salting to maturation to packaging, in compliance with European standards. In the store, you will find the traditional anchovies in salt, fillets in oil, anchovies in vinegar and "roquerones" (marinated anchovies), but also anchovy cream and anchovy paste.

A family affair since 1944, represented today by Julien, grandson and great-grandson of a line of butchers. With artisanal recipes from the South-West of France, produced on a larger scale to delight gourmets. Quality artisanal production for tasty recipes with ingredients selected from the region's finest producers. Axoa, piperade, garbure, confit de porc, pâté basque...Available in delicatessens, bars and restaurants - "Les délices d'Aïta" range - and from distributors.

Alexandre Clochard's meat terrines are inspired by his grandmothers' cooking, and each creation is named after a grandparent. Ingredients are sourced within 30 km of his home. He imagines delicious recipes based on beer, chanterelle mushrooms, green garlic... and produces them all year round, using traditional methods. On the sweet side, he makes Clochettes du Poitou (his childhood nickname)! He roasts nuts (almonds, hazelnuts, etc.), then wraps them in sugar and chocolate. A delicious treat!

As the namesake of her department, it's only natural that Aude Mercier should present over 250 products, many of them organic and from the surrounding area, in her delicatessen. Among the savouries, discover preserves from Ferme des Garrigues, rillettes from Domaine de Peyremale and vinegars from Cyril Codina. Sweet treats include pomegranate juice and jelly from Rouge d'Oc, as well as cookies, almonds and other treats. Wines such as "La tempête sous la couette", beers from "La mer à boire", Carthagène and other liqueurs are also there for you.

A shop dedicated to Breton sardines located in the heart of Colmar? Surprising, but also very tempting! A cannery created in Quiberon in 1932, Belle-Îloise is renowned for its products made from sustainable fishing. Located in a beautiful space on Place des Dominicains, it displays its oceanic specialities. Sardines, then, do you want some here: with lemon, tomato, pepper, muscadet, or Espelette pepper and Bayonne ham. You can also fill up with tuna (whole or crumbled, plain or flavoured) and mackerel fillets that are packed with curry or mustard. Lobster risk and rust, spreads for aperitifs and gift boxes.

The red gold has its letters of nobility with Biper Gorri, "the Basque spice" better known under the name of Espelette pepper. The Castanchoa brothers have been producing excellence for several years, transforming the family farm into a chili pepper farm with all possible variations (powder, braids, jellies, jams, mustard, etc.) and organic certification since 2013. A spice recognized for its medicinal virtues (cardiovascular diseases)...

Beware, a very high-quality caterer! If you were amazed by the gastronomy of Normandy during your stay, and if your route takes you through Agon-Coutainville, a visit to Lombardy is sure to please you. There are many suggestions, but the Petit Futé team strongly recommends (and even more!) the marinated garfish or mackerel, the papillote of hot Camembert and its salad or the tournedos of beef fillet with sweet and sour cherry sauce: all this should make you want to come back.

The "House of Charente" offers you a trip to the country of gastronomy and duck.
Sure you will find your happiness between preserved duck and cut products. For example, their specialities like the foie gras of whole duck half-baked at 53 € la bowl of 530 g, or the neck of duck stuffed with foie gras at 36 € per kilo. But these are many preparations to be discovered like the foie gras, the duck civet on oyster farms, not forgetting regional products: salt, jams, wines, vinegar, which highlight charentais. An indispensable place to make a gourmet basket, for sale in the shop.