“Mexican” Tuna Salad Petit Navire
Tender pieces of tuna at the heart of a gourmet recipe composed of red beans, corn, tomatoes, onions and peppers, seasoned with a sauce with sweet notes of spices.
In 1932, Paul-Édouard Paulet (born in 1897), director of the Crédit Nantais de Douarnenez, reconverted by buying a factory Hyacinthe Parmentier in default of payment and chose the new name of “Small Ship” . The logo of the new brand is chosen: a sailboat sardine boat sailing under gulls.
In 1935, Paul Paulet set up a quality charter and the redistribution to employees of the profits of the company in the form of participation.
The same year, he opened factories in Ile-d’Yeu and Saint-Jean-de-Luz to be closer to the fishing ports. Paul Paulet invented the “fryer” or frying ready to work, to cook sardines, prevent fermentation and allow consistent production throughout the year.