Michael Weston is an artist born in 1943. For twenty years, the English artist has left his paintings at the foot of the Eckmühl lighthouse in the commune of Penmarc'h (South Finistère).
In his studio on the top floor, Michael composes the variations of an expressive work characterized by simplicity.
With this series, Compagnie Bretonne would like to pay tribute to the historical know-how of canning and the creative work of contemporary artists in their region.
The vintage guarantees high quality sardines that improve over time.
This sardine, Sardina pilchardus, is caught during the peak season from May to October.
At this time the sardine is at its meatiest and therefore most tender and tasty. The sardine comes from the ports of Lorient, Concarneau, Douarnenez, Saint-Guénolé in Brittany and sometimes from St Gilles Croix de Vie in the Vendée.
The sardines are freshly processed, headed and gutted. They are fried in oil. This ancient method gives the sardines that braised flavor that sardine lovers particularly appreciate and allows the sardines to ripen better in their can.
Jean-François Furic's father and grandfather worked this way. The frying oil is changed more frequently than the Label Rouge would require. Before inserting, the tail and head are cut off.
In the cannery, pickling is done by hand and is called "en bleu". The backs are visible when the can is opened, unlike the "en blanc" method where the bellies are visible. Each can contains 4 to 6 sardines (depending on the weight of the sardines).
