Jean de Luz

Our mission is to offer organic recipes based on wild fish from responsible and local fishing.

It was in 2003 in Ciboure then in Saint-Jean-de-Luz, historic cradle of tuna and sardine fishing that the Jean de Luz cannery was born (of the 17 local units, the last had closed in 1990). The whole team is proud to relocate an artisanal fish cannery to Saint-Jean-de-Luz. To go further, it is by implementing the compass method that it selects the suppliers closest to the cannery. Thus the fish is bought mainly at the Saint-Jean-de-Luz auction, the organic olive oil comes from Tudela in Spain and the Salt from Pamplona in Navarre.

Jean de Luz, an artisanal cannery in the Basque Country, offers around thirty certified organic and Perlimpinpin-free references. It now employs 10 people and puts people at the heart of its approach. The name of the vessel that caught the fish appears on the label of the cans.

The Basque Country is the inspiration for our recipes and the anchor of our SHORT and LOCAL circuit, "a matter of common sense". Our recipes are organic, simple and healthy, they are also very low in salt and 100% natural (without additives or colorings).

Our choice of packaging is consistent with our approach since we have chosen glass for its transparency and recyclability.

Free admission (groups welcome by appointment): presentation and explanation of production – workshop visible from the shop.