With this series, Compagnie Bretonne pays tribute to both the historical know-how of the canning factory and the creative work of contemporary artists from the region.
The vintage stands for sardines of the highest quality, which improve over time.
Jean-Yves Pennec was invited for this new artistic collaboration and created a unique work for La Compagnie Bretonne. His artistic practice consists of processing and recycling poplar wood from crates and bourriches (oyster crates), which he collects at markets when vegetable vendors dismantle their stalls. Using a knife and glue, he disassembles, deconstructs, and reassembles the materials to create his artworks.
The sardine (sardina pilchardus) is caught as a seasonal catch during the main season from May to October, when it is at its meatiest and therefore most tender and flavorful.
The fish come from the Breton ports of Lorient, Concarneau, Douarnenez and Saint-Guénolé and occasionally from St. Gilles Croix de Vie in the Vendée.
In the Penmarc'h workshop, the sardines are freshly processed using traditional methods, beheaded, and gutted by hand. Subsequent frying in oil gives the sardines their characteristic candied flavor, which is particularly appreciated by connoisseurs and contributes to optimal aging in the can.
This processing method was already practiced by the father and grandfather of current director Jean-François Furic. The cooking oil used is changed more frequently than required by the Label Rouge standard. In the canning factory, the packing process, known as "en bleu" (back-up), is done by hand, with four to six sardines placed in each can.
