Collection: Pirate Cannerie

At the edge of the Basque coast, chef-turned-canner Lucie Lesgourgues is reinventing conserva. After training at Ferrandi and working in fine Parisian kitchens, it was during her time at Rungis that Lucie confronted the darker side of the fish industry — industrial waste, overfishing, and undervalued resources. She chose another path: one rooted in sustainability, respect for local ecosystems, and hands-on craft.

Today, at Pirate Cannerie, Lucie transforms fresh, whole fish — sourced locally and sustainably from the Saint-Jean-de-Luz auction or directly from fishermen — into bold, flavourful tins. Each recipe adapts to the seasons and the catch: Pyrenean trout with miso and ginger, fiery Basque mackerel, tender Atlantic octopus, or Saint-Jean-de-Luz tuna with teriyaki glaze. No imported fish, only species from local waters.

Everything is done by hand — filleting, cooking, canning, sealing, and sterilising — in small, seasonal batches. It’s a meticulous process, done without additives or shortcuts, in infinitely recyclable tins. Pirate Cannerie collaborates closely with local fishermen and supports inclusive employment, offering opportunities to people with disabilities.

For Lucie, canning isn’t just preservation — it’s transformation. A way to reduce waste, honour the catch, and offer modern, vibrant flavours rooted in tradition. This is the new wave of Basque conserva: fresh fillets, ready to elevate your salads, rice dishes, picnics or aperitifs. Bold, clean and crafted with care.