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Do you know Collioure?

I lived and obtained my cooking diploma in this region.
Located on the Spanish border between Perpignan and Figueras.
Collioure and renowned for its breathtaking scenery, its fireworks, its wines and especially for its anchovies.  
Collioure anchovy was the first product I chose to introduce to Quebecers after seeing a preface by Honoré Beaugrand in Chasse Galerie where he spoke of the similarities of characters between Catalans and Quebecers.  
This year the house roques celebrates its 150 years of existence. With know-how transmitted for five generations, the Roques house is one of the last artisanal anchovy factory in France. Anchovy fillets in oil are the traditional preparation known and recognized by all anchovy lovers.
The anchovy fillets in oil are ready to use.   Pickled anchovies or Roquerones are often mistaken for vinegar anchovies. Pickled anchovies, much sweeter and less salty than traditional anchovies, will reconcile you with anchovies.
I hope that this will make you want to discover the anchovies of Collioure or go to visit them this summer.


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