Ready to Eat!
Order by Sunday to get it on Monday
Prepared in the concarnoise traditional, these sardines are ready to pan are should be eaten warm, accompanied by small vegetables or steamed potatoes.
The Brittany coast is home to the Gonidec family and their cannery, named after the native seagulls, Les Mouettes d’Arvor. Their early focus on tuna and mackerel preservation in 1959 has expanded to a broader range of offerings with the same dedication with which the family began. Be sure not to miss the selection of seafood rillettes using ingredients like green peppercorn, mustard, herbs, and fresh cheese. The French coast never tasted so good, nor has it ever been this accessible.