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Connétable

Connétable is the flagship sardine brand of Maison Chancerelle, a Douarnenez cannery whose lineage runs back to 1828–1853 and which markets itself as the oldest sardine cannery still active in the world.

At a glance

Notable facts

• Maison Chancerelle was founded in 1828 in Nantes by brothers Robert and Laurent Chancerelle; its first cannery, using metal boxes, opened in Douarnenez in 1853.
• The 'Le Connétable' brand and its iconic red tin were introduced in 1950.
• Chancerelle states it remains the oldest still-active sardine cannery in the world and holds national market leadership in canned sardines in France.
• Received the 'Entreprise du Patrimoine Vivant' (Living Heritage Company) label in 2019, alongside PME+ certification.
• Now in its 7th generation of family leadership (as of 2024).
• Some vintages are cellared and dated like wine ('millésimées').
• Current range spans far beyond plain olive oil: lemon, jalapeño-infused oil, wild-garlic-infused oil, herbes de Provence oil, oil-free tomato-basil and Basque-pepper sauces, boneless and skinless formats, and organic/responsible-fishing lines.

Origin

Connétable is the flagship brand of Maison Chancerelle, whose lineage runs back to 1828, when brothers Robert and Laurent Chancerelle began pressing and salting sardines in Nantes. In 1853 the company opened its first cannery using metal tins in Douarnenez — the date now most closely associated with the brand's founding — and by 1878, at the height of the "golden age of sardines," Douarnenez canneries were putting up some 160 million sardines a year.

The "Le Connétable" name and its iconic red tin were introduced in 1950. The company, still family-owned and now in its 7th generation, describes itself as the oldest sardine cannery still active in the world and holds France's "Entreprise du Patrimoine Vivant" (Living Heritage Company) label, awarded in 2019.

Today's range extends far past the classic olive-oil tin: infused oils (jalapeño, wild garlic, herbes de Provence), oil-free sauces (tomato-basil, Basque pepper), lemon and shallot variants, boneless and skinless formats, organic "pêche responsable" lines, and aged "de garde" sardines cellared for up to 12 months.

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