Au menu: rillettes, mousses, soups, ready meals or taramasalata. The Conserverie d’Oléron has been offering canned fish for more than twelve years, certified 100% local, in La Cotinière, in the town of Saint-Pierre-d’Oléron. The cannery is better known as The luminous et The delights of Oléronthe two brands produced…
Au menu: rillettes, mousses, soups, ready meals or taramasalata. The Conserverie d’Oléron has been offering canned fish for more than twelve years, certified 100% local, in La Cotinière, in the town of Saint-Pierre-d’Oléron. The cannery is better known as The luminous et The delights of Oléron, the two brands produced, one for stores and grocery stores, the other for supermarkets. All the fish used comes from the fishmonger of the affiliated family business The Fisheries of La Cotinière. Lucie Dupuy, the daughter, is responsible for the stores for the cannery.
A big choice
Preserves are, for many tourists, a holiday souvenir to take home to enjoy them the rest of the year. And at Lucie Dupuy, the choice is wide. The cannery offers 24 different rillettes, six soups, two sauces and two ready meals. Stocks may vary depending on arrivals and the prices of the fish used. “Our star item is lean rillettes with candied lemon,” says the manager.
La Lumineuse preserves are available in four stores: in Château-d’Oléron, La Cotinière, Saint-Pierre-d’Oléron and Chassiron, but are also present in many delicatessens throughout the island. When it was set up twelve years ago, La Conserverie d’Oléron was the only one in the area. Today, two competitors entered the race. To stand out, the company plays on its family heritage.
In family since 1932
The cannery is linked to Pêcheries de La Cotinière, where Lucie Dupuy’s parents work. The company was founded in 1932 by his great-great-grandmother Louise. Fernand later developed the business, then Colette and finally Olivier. At only 24 years old, Lucie, who has always been immersed in this environment, is delighted to be able to take up the torch of the cannery and continue to work as a family. “We’ve been here for years, it’s a tradition that we want to continue,” she concludes.
Site : lalumineuse.fr ; Facebook The cannery of Oléron
The cannery and the port: quite a story
By taking a look at the archives of the Museum of the island of Oléronwe realize that there is an undeniable link between the canneries and La Cotinière since the beginning of the 20th century.e century. As early as the 1900s, a sardine cannery was set up opposite the port by Joseph Ribouleau, boss of the Rochefortaise Food Products Company. Later, the factory diversified by working tuna and horse mackerel and finally closed its doors in 1952.
Far from what we can see today, the preparation of fish was a job reserved for fishermen’s wives. In this first cannery, thirty to forty people were employed, including sometimes children over the age of twelve, up to 72 hours a week, in demanding and arduous conditions.
2023-08-01 15:59:28
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