Our history

Our history

In the beginning, an island
The history of canning
The last tuna boat on the island of Groix

In the beginning, an island

The island of Groix, or Enez Groe in Breton, lies off the south coast of Brittany, opposite the port of Lorient, about 4 miles from the mainland.

On arrival, you'll discover Port Tudy, one of the island's five harbors (the others being Port Lay - Port St Nicolas - Port de Locmaria and Port Melin, spread between the north and south coasts). Port Tudy is the island's anchorage point, the rhythm of the boat's arrivals and departures.

The second-largest island in Brittany, Groix is 8 km long and 3 km wide, and boasts some very special features.

On the one hand, you're quickly overwhelmed by its natural, wild landscapes that remind you of the immensity of the sky and the sea. The island of Groix is an endearing territory where the authenticity of the small villages of yesteryear blends with the infinite beauty of the coastline washed by the sea spray. Groix's geological wealth is of such interest that a nature reserve has been created, and its culinary heritage is vast and intimately linked to the island's rich history, which dates back to the days of the White Tuna canneries.

The history of canning

From 1863 to 1979, five canneries on the island of Groix produced some of the best canned White Tuna on the Atlantic coast: Conserverie Romieux, Jégo, Kersaho, Orvoën and Tristan-Calloch. For over a century, they participated in the island's tuna epic and made the Groisillons proud; the traditional rooster on the church steeple was even replaced by a...tuna!

It was truly a golden age, with up to 300 tuna boats moored at Port-Tudy and Port-Lay, the island's first port. As Albacore tuna could only be sold fresh to a limited extent, crews from Groisillon initially supplied existing canneries on the Atlantic coast. Then, in 1863, the arrival of the train in Lorient and the opening up of markets triggered a movement to build canneries on Groix. The factories, which initially processed sardines, provided work for several generations of young girls and sailors' wives, as well as for many families from the mainland.

At the beginning of the 20th century, Port-Tudy was France's leading tuna port, and the whole island was alive with tuna fishing. With over three hundred dundees and a fishing school, the island of Groix was particularly renowned for its tuna fishing, with a sizeable fleet and a reputation as one of the islands that fetched tuna furthest from the coast.

The last tuna boat on the island of Groix

Le Biche is a tuna dundee from the island of Groix, built in 1934 in Les Sables d'Olonne for Groix skipper Ange Stéphan. He was nicknamed Ange Biche, hence the boat's name “Le Biche”. Many Groix tuna boats were built in Les Sables-d'Olonne, where shipyards built sturdy boats for summer tuna fishing and winter dredging.

Le Biche is Groix's last remaining tuna boat. Long restored, she can now be sailed for day or multi-day outings, depending on your wishes.

It marks a glorious period in tuna fishing and a strong history in the hearts of Groix sailors.

From its early years on the sea to the present day, the Biche embodies the tradition, courage and resilience of the sailors of Groix. So we're proud to help preserve its heritage through our commitment to social participation and solidarity in Le Biche's activities.

Our expertise

Groix & Nature's expertise has been built up over the years by a team of enthusiasts.
A genuine local sustainable development project, creating 19 year-round jobs on the island of Groix and 16 on the mainland. Passionate about good food and proud to perpetuate local culinary traditions to offer quality products that respect the environment.
When we make our recipes, we allow time for browning, reducing and simmering... so many tricks of the trade that make up the know-how of the men and women of Groix & Nature.
When we make our recipes, we leave time for browning, reducing and simmering... so many tricks of the trade that make up the know-how of the men and women of Groix & Nature.

Emmanuelle

Emmanuelle

Marc

Marc

Marianne

Marianne

Richard

Richard

Séverine

Séverine

Marion

Marion

Julie

Julie

Lucie

Lucie

Maerig

Maerig

Audrey

Audrey

Yannick

Yannick

Nadia

Nadia

Mickaël

Mickaël

Charlotte

Charlotte

Loïc

Loïc

Living Heritage Company

Groix & Nature has been awarded the Entreprise du Patrimoine Vivant (Living Heritage Company) label, a government distinction that is unique in France. It is a showcase for French excellence, helping to preserve and pass on unique skills.

Living Heritage Company

Quality artisan producer

La Conserverie Groix & Nature is recognized by Le Collège Culinaire de France as a quality artisan producer.
This designation recognizes our commitment to the island's culinary know-how and our choice to produce authentic recipes where the human hand plays a key role.

Quality artisan producer

Produced in Brittany

Groix et Nature is a member of the association Produit en Bretagne, which aims to responsibly support the economic and cultural dynamics of employment in Brittany.
This initiative supports the local economy and the preservation of our region's cultural heritage and traditional know-how.

Produced in Brittany
Une île, des Hommes, une passion

Raw materials of excellence

Abalone and mussels from the island of Groix, sea bass, sardines, white germon tuna, hake, sea bream, cuttlefish and octopus all come from Brittany. Our other fish and shellfish, such as scallops, lobster and salmon, come from the North-East Atlantic and are purchased directly from wholesalers to promote short supply chains.

Raw materials of excellence

Cooked with passion on the island of Groix

Our recipes are hand-cooked on the island, respecting the resources and culinary traditions of the island, with no colorants or preservatives, a limited number of ingredients and a high percentage of raw materials to ensure that each fish retains its original taste.

Island know-how preserved through the preparation of authentic, refined recipes. Groix & Nature reflects a passion for taste, good products, precision, the land and the sea, artisan heritage and the excellence of French know-how.

Our partners

Fishermen and shellfish farmers bring you the very best their region has to offer, in keeping with its seasonal nature. These fishermen, producers of abalone, blue lobster, sardines and mackerel, select exceptional raw materials every day, while respecting the resource.

Jean besnard

Jean besnard

Moulin Marée

Moulin Marée has been a fishmonger in Lorient for three generations, and is our preferred partner for fish and seafood fillets. Every day, we receive the fish fillets we need to prepare our recipes at our production facility on the island of Groix. Located opposite the island of Groix, the port of Lorient is an emblematic site for fishing in France.

ALEXIS TAUGé

ALEXIS TAUGé

Cinq degrés ouest

Based in the port of Lorient, 5 Degrés Ouest specializes in the meat of blue lobster and other shellfish, obtained by a unique cold shucking process that gives them unrivalled qualities in terms of taste and texture.

erwan tonerre

erwan tonerre

Groix Haliotis

The abalone, or sea ear, is a precious gastropod whose fishing is strictly regulated and limited. It lives at the base of the shallows or under the rocks in Brittany. Iodized with an inimitable taste, abalone feed on algae and plant particles. Erwan Tonnerre, a passionate halioticulturist on the island of Groix, specializes in raising abalone from spat.

Gaetan Lappart

Gaetan Lappart

Gaëtan Lappart, a native of St Guénolé and a bolinche fisherman in the Bay of Audierne, is our sole supplier of the sardines we use to make our sardine rillettes with Piment d'Espelette. Freshly landed in the port of St Guénolé, the sardines are bolinche-caught, a sustainable and responsible method of fishing that respects the resource.