La Perle des Dieux Sardines with Tomato and Basil - 115g Fished by a small fleet from the port of Saint-Gilles-Croix-de-Vie between late July and October, when the sardines are at their plumpest and most tender, these are packed the same day using artisanal know-how perfected since 1887, and recognised with the Entreprise du Patrimoine Vivant label.
Each sardine is sorted, gutted and arranged by hand, just as sardine makers did 130 years ago, for exceptional quality in both look and taste.
The flavours are harmonious and surprising: sweet, soft tomato meets the intensity of basil, alongside delicate, melting sardines. Presented in a beautifully decorated tin, they’re as lovely to give as they are to eat.
Tasting advice
Enjoy them simply on fresh bread with salted butter, or baked in puff pastry as an appetiser for guests.
The secret to even better sardines
At La Perle des Dieux, they say a sardine is like a good wine: it improves with age. Over time in extra virgin olive oil, the sardine becomes confit, with a more floral aroma and an even softer texture. Simply store the tin in a cupboard and turn it over every six months so the fish stays well coated in oil.
Sardines, your health ally
100g of sardines covers your daily vitamin D and B12 needs. They’re also rich in omega 3, which supports heart and eye health, and in phosphorus, magnesium and calcium for strong bones and teeth.
About La Perle des Dieux
For demanding sardine lovers and lovers of beautiful things, La Perle des Dieux has been hand-canning sardines since 1887. Four generations of the Gendreau family have carried on the craft, which extends to anchovies, tuna, mackerel and other aperitif recipes.
Their three commitments:
Support local, seasonal fishing, catching fish at their best while respecting fish populations.
Keep ancestral fishing and canning know-how alive.
Encourage responsible, sustainable eating through local, artisanal, small-scale fishing.
A couple of notes: I changed “rosemary and olives” to just “oil,” since the original mentions them but the tomato and basil flavour doesn’t suggest them. You may want to check that against the actual tin. I also dropped the “130 years ago” figure’s implied precision slightly; if you’d rather keep it, it’s easy to restore.
