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La Quiberonnaise fish soup only needs heat stroke and fried buns. For those days when you don't feel like cooking and yet we would kill for a comforting dinner. It is essential to heat in a saucepan and reserve what is left in the fridge.
Many of the wines, cheeses or preserves that we sell, are told by someone from the Coalla team and, overflowing with enthusiasm, convinces the others to immediately meet and start an “open and test” dance that, as on this occasion, It usually ends quickly, with the unanimous unanimity of the staff there. We were in that hard work when we tried sardines with Bordier butter from La Quiberonnaise without having a clue what we had in mind. We open the can and pounce fork in hand to try, looking convinced that this was a supreme wonder, regardless of the fact that they carry out a pre-tasting process as simple as necessary. Do not worry, we will explain it to you so that you do not fall into the pleasant "error". After this experience, we got down to work to get our “vintage” sardines, smoked oysters and fish broth.
The La Quiberonnaise facilities are located in the fishing port on the Quiberon peninsula in French Brittany and, for almost a century, have been passionately and artisanally canning the freshest fish they can get. The quality of its preserves is recognized by the most refined chefs.