Sardine fillets with Lambig de Bretagne – boneless (100 g)
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When Brittany Marries Land and Sea
This is no ordinary can of sardines; it is a little Breton menu: tender, boneless sardine fillets, accompanied by fine yellow and orange carrots, a touch of honey, shallots, parsley – and then the arrival of Lambig, which gives everything a warm, fruity, woody depth. Mariage terre et mer is what the Bretons call this union of land and sea, and rarely do you taste it so elegantly as here.
The Pointe de Penmarc'h manufactory places the fillets in the can by hand – emboîtés à la main, as proudly stated on the lid – in Douarnenez, where sardines have been processed since 1920. The sardines come from the Northeast Atlantic.
What Exactly Is Lambig?
Lambig is the Calvados of Brittany: a distilled spirit made from Breton cider – here, artisanally produced by the renowned Distillerie des Menhirs. It brings apple fruit, barrel wood, and a fine warmth, and it is precisely these aromas that it layers over the sardine fillets.
How to Enjoy Them at Their Best
Very Breton style: cold straight from the can, with fresh baguette or lukewarm steamed potatoes. Also wonderful with pasta, in a salad, or roughly crushed as a spread. And for a change, what goes in the glass is not wine, but a well-chilled Breton cider brut – completing the circle back to the Lambig.
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