Prunier Sardines in Olive Oil embody one of the most singular traditions of French tinned fish: the vintage sardine. The whole fish is prepared and tinned by hand within the 48 hours following the catch, the better to preserve its natural flavour. Each tin carries on its back the name of the boat and the date of the catch, guaranteeing the best traceability. Time shapes the aromatic profile: the flesh refines, the oil takes on the fish's notes more deeply, and the profile gains in complexity. Prunier selects its sardines to strict criteria (size, freshness, fishing season) and keeps them in a quality olive oil that preserves and accompanies the natural profile of the fish. Each vintage is distinguished by the particular features of the year: the quality of the catch, the profile of the fish, the finesse of the oil. For tasting, the sardines are served simply: on their own, in a salad, or on a slice of lightly toasted country bread, with a dash of lemon and a few parsley leaves. They are also among the preparations to give as a gift, in the spirit of gourmet giving, particularly alongside their spiced version for lovers of more assertive flavours.

The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.

Lobster bisque with cognac is one of the great preparations of French cuisine. The bisque, made from lobster and its shells, has held a place of choice in fine gastronomy since the 19th century. Our version is made in Brittany, by a partner artisan based just a few metres from the harbour, who transforms live lobsters and freshly caught fish into this soup. Carefully selected lobster meat, a long cooking base to develop the aromatic richness, and a touch of cognac that brings roundness and complexity. The velvety texture, achieved through blending and straining, makes this soup an elegant dish that lends itself particularly well to hot starters. The aromatic profile combines the marine richness of the lobster, deep notes from the long cooking of the shells, and the roundness brought by the cognac. Ready to reheat, it suits a quick gastronomic starter just as well as a winter meal or a festive occasion. A garnish of fine slices of fresh lobster at the moment of serving extends the visual and gustatory dimension.

Prunier Sardines in Olive Oil embody one of the most singular traditions of French tinned fish: the vintage sardine. The whole fish is prepared and tinned by hand within the 48 hours following the catch, the better to preserve its natural flavour. Each tin carries on its back the name of the boat and the date of the catch, guaranteeing the best traceability. Time shapes the aromatic profile: the flesh refines, the oil takes on the fish's notes more deeply, and the profile gains in complexity. Prunier selects its sardines to strict criteria (size, freshness, fishing season) and keeps them in a quality olive oil that preserves and accompanies the natural profile of the fish. Each vintage is distinguished by the particular features of the year: the quality of the catch, the profile of the fish, the finesse of the oil. For tasting, the sardines are served simply: on their own, in a salad, or on a slice of lightly toasted country bread, with a dash of lemon and a few parsley leaves. They are also among the preparations to give as a gift, in the spirit of gourmet giving, particularly alongside their spiced version for lovers of more assertive flavours.

The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.

Lobster bisque with cognac is one of the great preparations of French cuisine. The bisque, made from lobster and its shells, has held a place of choice in fine gastronomy since the 19th century. Our version is made in Brittany, by a partner artisan based just a few metres from the harbour, who transforms live lobsters and freshly caught fish into this soup. Carefully selected lobster meat, a long cooking base to develop the aromatic richness, and a touch of cognac that brings roundness and complexity. The velvety texture, achieved through blending and straining, makes this soup an elegant dish that lends itself particularly well to hot starters. The aromatic profile combines the marine richness of the lobster, deep notes from the long cooking of the shells, and the roundness brought by the cognac. Ready to reheat, it suits a quick gastronomic starter just as well as a winter meal or a festive occasion. A garnish of fine slices of fresh lobster at the moment of serving extends the visual and gustatory dimension.

Prunier Sardines in Olive Oil embody one of the most singular traditions of French tinned fish: the vintage sardine. The whole fish is prepared and tinned by hand within the 48 hours following the catch, the better to preserve its natural flavour. Each tin carries on its back the name of the boat and the date of the catch, guaranteeing the best traceability. Time shapes the aromatic profile: the flesh refines, the oil takes on the fish's notes more deeply, and the profile gains in complexity. Prunier selects its sardines to strict criteria (size, freshness, fishing season) and keeps them in a quality olive oil that preserves and accompanies the natural profile of the fish. Each vintage is distinguished by the particular features of the year: the quality of the catch, the profile of the fish, the finesse of the oil. For tasting, the sardines are served simply: on their own, in a salad, or on a slice of lightly toasted country bread, with a dash of lemon and a few parsley leaves. They are also among the preparations to give as a gift, in the spirit of gourmet giving, particularly alongside their spiced version for lovers of more assertive flavours.

The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.

Prunier Sardines in Olive Oil embody one of the most singular traditions of French tinned fish: the vintage sardine. The whole fish is prepared and tinned by hand within the 48 hours following the catch, the better to preserve its natural flavour. Each tin carries on its back the name of the boat and the date of the catch, guaranteeing the best traceability. Time shapes the aromatic profile: the flesh refines, the oil takes on the fish's notes more deeply, and the profile gains in complexity. Prunier selects its sardines to strict criteria (size, freshness, fishing season) and keeps them in a quality olive oil that preserves and accompanies the natural profile of the fish. Each vintage is distinguished by the particular features of the year: the quality of the catch, the profile of the fish, the finesse of the oil. For tasting, the sardines are served simply: on their own, in a salad, or on a slice of lightly toasted country bread, with a dash of lemon and a few parsley leaves. They are also among the preparations to give as a gift, in the spirit of gourmet giving, particularly alongside their spiced version for lovers of more assertive flavours.

The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.

Lobster bisque with cognac is one of the great preparations of French cuisine. The bisque, made from lobster and its shells, has held a place of choice in fine gastronomy since the 19th century. Our version is made in Brittany, by a partner artisan based just a few metres from the harbour, who transforms live lobsters and freshly caught fish into this soup. Carefully selected lobster meat, a long cooking base to develop the aromatic richness, and a touch of cognac that brings roundness and complexity. The velvety texture, achieved through blending and straining, makes this soup an elegant dish that lends itself particularly well to hot starters. The aromatic profile combines the marine richness of the lobster, deep notes from the long cooking of the shells, and the roundness brought by the cognac. Ready to reheat, it suits a quick gastronomic starter just as well as a winter meal or a festive occasion. A garnish of fine slices of fresh lobster at the moment of serving extends the visual and gustatory dimension.

Prunier Sardines in Olive Oil embody one of the most singular traditions of French tinned fish: the vintage sardine. The whole fish is prepared and tinned by hand within the 48 hours following the catch, the better to preserve its natural flavour. Each tin carries on its back the name of the boat and the date of the catch, guaranteeing the best traceability. Time shapes the aromatic profile: the flesh refines, the oil takes on the fish's notes more deeply, and the profile gains in complexity. Prunier selects its sardines to strict criteria (size, freshness, fishing season) and keeps them in a quality olive oil that preserves and accompanies the natural profile of the fish. Each vintage is distinguished by the particular features of the year: the quality of the catch, the profile of the fish, the finesse of the oil. For tasting, the sardines are served simply: on their own, in a salad, or on a slice of lightly toasted country bread, with a dash of lemon and a few parsley leaves. They are also among the preparations to give as a gift, in the spirit of gourmet giving, particularly alongside their spiced version for lovers of more assertive flavours.

The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.