Jean de Luz

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

It was in Saint-Jean-de-Luz, the historical cradle of tuna and sardine fishing that Jean Hilaire de Bailliencourt began his activity of cannerin 2003 (of the 17 local units, the last one closed in 1990. With his team, proud to relocate a cannery to Saint-Jean-de-Luz with fish from local fishing, they were at the end of the local process by seeking 100% of supplies as close as possible (using the compass technique). The fish is mainly bought at the auction of Saint-Jean-de-Luz, the organic olive oil comes from Tudela in Spain and the Salt is an artisanal production made from spring water in Navarre.

The only artisanal cannery in the Basque Country, Jean-de-Luz offers organic recipes based on wild fish from responsible and local fishing. 100% artisanal, it now employs 10 people and puts people at the heart of its approach.

The Basque Country is the inspiration for our recipes and the anchoring of our SHORT and LOCAL circuit, "a matter of common sense". Our recipes are organic, simple and healthy, they are also very little salted and 100% natural (without additives or dyes) without perlimpinpin!

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

Free entry (group welcome by appointment) : presentation and explanation of the production - workshop visible from the shop.