A very happy new year 2025!

Dear all,

I hope you had a good year. Here in Quiberon, 2024 was an energetic year, marked by good moments and great successes. The sardine season went particularly well and I would like to thank the production teams for 6 months of enthusiasm and hard work. Thanks to them, all our sardine recipes are available again!

One of the highlights of the year was my emotion when I was able to present the médaille du travail to 12 employees in recognition of having worked for la belle-iloise for 20 or 30 years, in the factory, in the shops or in the office. Each and every one of them has contributed to making the company what it is today, and together we are already thinking about what it will be tomorrow!

Among them is François Sehier, our head chef, who was hired by my father in 2002 to come up with new recipes. Still as passionate as on his first day, François has managed to shape and reinvent the "belle-iloise touch" over the years with an impressive pace of innovation: today, he and his team have created more than 100 recipes!

In early 2024, the culinary team was joined by Anthony Gelin, also a gourmet chef, to collaborate with François. Together they have already developed the Confit of kiwi, apple and seaweed, launched last September, and next spring there will be more new products on the market, kept secret for now!

La belle-iloise has always made a difference thanks to its quality ingredients and its expertise as a canner and chef. From the most classic recipes to the most daring, we work day after day to offer you the most perfect products. Every Tuesday and Thursday, we meet for tasting sessions and take the time to talk at length to find the best flavour balance.

As a company with a mission, la belle-iloise wants to contribute to a healthy, balanced diet by offering products with a simple composition and numerous benefits. And for us, this cannot be done without the pleasure of taste. That is why we explore new areas of taste to ensure that eating, today and tomorrow, is always a pleasure!

With our new plant-based range combining vegetables, legumes and seaweed from Brittany, we invite you to diversify your plate to protect our health and the environment. As part of our commitment to sustainable fishing, we also want to balance our impact on fish stocks by varying the species we use, as we have done with herring, a little-known fish, which is used in our new dish Ty Herring with Lentils.

Like good food, optimism has positive effects on your health. So as we approach the new year, let us be confident and serene: in 2025, belle-iloise will still be there to accompany you in your moments of joy, sharing and sociability!

Wishing you all a very happy new year,

Caroline Hilliet Le Branchu
Chairman & CEO of la belle-iloise
Granddaughter of the founder