Georges Hilliet was 22 years old when he opened a fish cannery at Port-Maria, Quiberon's fishing harbour, in 1932. When supermarkets emerged in the 1960s and pressured canneries to cut costs, he refused, declaring he would sooner sell his sardines from a basket on the beach than compromise on quality. The company took its name from the people of Belle-Île, the island opposite Quiberon where the sardines are caught. His granddaughter Caroline Hilliet Le Branchu runs it today, with 60 shops along the French coast and a policy of selling direct only.
ProductBrandSpecies
Mackerel fillets in white wineLa Belle IloiseMackerelEast African style sardines with bird's eye chilliLa Belle IloiseSardineLes Royans sardines in ravigote sauceLa Belle IloiseSardineSardines with chilli and Bayonne ham Luzienne styleLa Belle IloiseSardineSardines in churned butterLa Belle IloiseSardineSardines with lemon and corianderLa Belle IloiseSardineBoneless sardines in extra virgin olive oil with lemonLa Belle IloiseSardineSardines with black olive tapenadeLa Belle IloiseSardineSardines with muscadet wineLa Belle IloiseSardineSardines with Niçoise olivesLa Belle IloiseSardineSardines with Batak berries and turmericLa Belle IloiseSardineSardines with pepper, onion and garlic sauceLa Belle IloiseSardineSardines with green pepper and kumquatLa Belle IloiseSardine
