Four tins of the St-Georges recipe, created in 1932: sardines cooked plain and packed in extra virgin olive oil, with nothing else added but salt.
Three ingredients and nothing to hide behind. This is the tin we use to judge a producer, and it is also the one that ages best — the flesh softens into the oil over the years.
La Belle-Iloise has been canning at Quiberon, in Brittany, since 1932. The fish is prepared by hand within a day of landing. St-Georges is the house's founding recipe.
Straight from the tin on bread, or with warm potatoes. Turn the tins over now and then in the cupboard so the oil keeps moving through the fish.
size — 115g
