For 25 years, Gonidec cannery offers every year a new emblematic limited vintage canned sardines Ville Bleue that outs forward the piece of art of one local French artist. For the limited vintage canned sardines Ville Bleue 2022, the French company has choose the artistic work of Anh Gloux, French maritime-inspired craftsman and illustrator.
Here an interview of Anh Gloux.
Limited vintage canned sardines, coast of arms of the French fishing heritage
Could you tell us more about the visual of the limited vintage canned sardines Ville Bleue 2022?
“I suggested a visual that allies tradition and modernity:
- Boats that were used in the 19th century to fish sardines
- modern boats with fishing nets and fishes
The art piece is a nod to the maritime sector, especially to the fishing industry of which I’ve tried to trasncribe the history and evolutions.” – Anh Gloux
Which technique did you use?
“My main idea was to offer something new that goes beyong the painting. So it paper cut artwork
What are the next steps to pursue the store-telling?
“Since the creation of the brand, the high-quality of our French canned seafood remains our main commitment. We wish to continue to offer high-end Made In France products and stay faithful to our commitments formalized thanks to:
As always, we want to offer new up to date recipes to satisfy our customers” – Jacques Gonidec
A local and historical storytelling
Raymond Bourhis, fishermen and local historical supplier
” I’ve worked with Conserverie Gonidec for more than 35 years! At the time, I’ve used to deliver the Father, Mr Gonidec, now, I worj with his son, Jacques in the new fabrication plant. We know each other well, we like each other and we even argue sometimes but in a friendly way.
I supply the French cannery in sardines, anchovies or/and mackerels. Mouettes d’Arvor canned seafood are premium delicate food, hand-made prepared. Fishes landed from boats in the port of Concarneau are immediately prepared in Gonidec fabrication plant. The French seafood cannery has the experience and continues the French know-how for more than 60 years!” – Raymond Bourhis
