The sardine is the pride of Saint Gilles Croix de Vie. The fine fish, of which around 2300 tonnes are turned over every year in the small town's port, carries the famous Label Rouge and has earned the municipality the coveted award of "remarkable place of taste".

The fishing season is between April and October.
The fish are unloaded at auction within a maximum of twelve hours and processed within 24 hours - mostly by women who pack them in colourful vintage cans. The start of the season is heralded by a festival lasting several days.

The Brotherhood of the Sardines receives the fishing boats in their festive robes in the harbour, where the catch is sold directly from the cutter. On the promenade, dozens of barbecue stalls are waiting for the customers, closely packed with the small blue fish.
There are also workshops, cooking events, animations and parades by folklore groups.