Jean de Luz News

Sardine fishing

Sardine fishing by Gure Izarra, for local and sustainable fishing that respects the seasons, the ocean and the fishermen.

White Gold

Do you know our salt? We chose it because beyond its great taste quality it comes from a slow natural evaporation of spring water under the action ...

Listen, learn, eat better.

Words from the experts in the podcast series on the sea on Business of Bouffe.

The Golden Sardine

The day itself was already a reward.

#BivouAq on TV7

The magnificent #BivouAq report on TV7 A report on our Cannery as one of the players in the fishing industry 🎣 in Saint Jean de Luz. Thank you to t...

Culinary College of France

This month we had the immense honor of joining the Culinary College of France! A consecration for any artisan producer committed to a quality and a...

La ventrèche de thon à l'huile, une conserve d'exception.

Tuna belly in oil, an exceptional canned food.

Tuna belly in organic olive oil. This is the tastiest part of the tuna, but also the most delicate. A rare delicacy whose canning requires skill...

SEEN ON THALASSA, SUNDAY FEBRUARY 21

We had the pleasure of welcoming the Thalassa teams to talk about fish, canning, telling our story, our love of local produce and our committed app...

Heard on France Bleu Pays Basque

A bold entrepreneur to relocate a local fish cannery to Saint Jean de Luz!

Read in Press Lib

Since 2003, the cannery has been promoting local, responsible and sustainable fishing by working with local fishermen and using organic products...

Interview de JH de Bailliencourt dans "Pour Nourrir Demain" le média engagé

Interview with JH de Bailliencourt in "Pour Nourrir Demain" the committed media

I am Jean Hilaire de Bailliencourt, an agricultural engineer by training. It was when I moved to the Basque Country 20 years ago that I noticed tha...