ANCHOIS ROQUE

• Since 1870
• The Living Heritage Company label
• Visit the workshops – free tastings
• Activities with local producers

History of Roque Anchovies

Collioure anchovies have a long history in the Roque family. In 1870, Alphonse Roque set up in Collioure as a cooper and sealer. In 1922, his son Léon Roque founded the family business and then, in 1969, created the Roque company for his children, Renée and Guy. Today, still based in Collioure, Guy Roque and his children are carrying on the tradition with unchanging expertise.

Let's discover Roque Anchovies together!

On the first floor of the renowned Maison Roque, you'll find the former filleting workshops for the famous blue fish. The premises are open all year round for free visits and tastings. "It's an opportunity to discover what anchovies are made in the traditional way," explains Florent Roque, co-manager of the family business. Two members of staff demonstrate filleting while explaining the history of Anchois Roque, and it's a great opportunity to ask questions! "Some tourists come with their grandchildren to share their memories of these trades, and we're keen to keep this intergenerational aspect alive. From maturing techniques to cultural sharing, it's perhaps all this that gives Coll's anchovies their unique character.

The Entreprise du Patrimoine Vivant (EPV) label is a government distinction awarded to French companies with outstanding craftsmanship and industrial know-how. It is awarded for a period of five years.

For the first time, La Maison ROQUE, the oldest French anchovy curing company still in business, was awarded the EPV (Entreprise du Patrimoine Vivant) label on 3 July 2020.

To find out more about Roque Anchovies:

Visit the workshops – free tastings (on request) – Sales

Anchois Roque also organises events (3 a week on average), inviting producers of local produce (wines, local products) from June to September (excluding Saturdays and Sundays).

Saleurs in Collioure since 1870