• Garum, in Seven Gestures — Measure precisely and finish the dish cold: seven gestures to master the tuna garum of Maison DEHESA, the umami of the Mediterranean.
• Recipe : Signature bottarga, spiny lobster, artichoke, pistachio and lemon condiment — Discover a recipe by chef Olivier Elzer with our Signature bottarga!
• All about balsamic vinegar — We think we know it so well, this great ally of Italian cooking, yet balsamic vinegar keeps many secrets.
• Sardine recipe : vitello sardinato — Discover the recipe by chef Aurélien Bonin of Champotes restaurant: this vitello sardinato brings freshness and minerality to your recipes.
• All about bluefin tuna belly, matured and smoked — Matured and smoked bluefin tuna belly: a charcuterie of the sea that brings freshness and minerality to your summer tables.
• A Recipe for Ibérico Pork Secreto — Ibérico pork secreto skewers, by Sho Miyashita of Haikara restaurant.
• All About Garum — What is garum? From the tablets of Mesopotamia to the tables of Rome, the story of the world's oldest condiment, and how Maison DEHESA brings it back to life.
• Recipe : vitello tonnato, anchovies — Discover the recipe by chef Jung Yonghoon of Clown Bar restaurant. A perfect recipe for the season!
• Recipe : sardine and burrata — Sardine sashimi and burrata: a recipe by Pierre-Thomas Clément of Bistrot Flon Flon.
• Recipe : sardine and leek — Leek and smoked sardine: a recipe by chef Josselin Marie of La Table de Colette, perfect for your guests.
• Bottarga and lime bite, by Frédéric Lorimier — A recipe by Frédéric Lorimier, chef of the restaurant Virtus: a bite of bottarga and lime, to serve with aperitifs.
• The sardine, queen of the Maison — At Maison DEHESA, the sardine reigns two ways: in the tin, in olive oil, or smoked, as a Japanese-style sashimi. Craft, chefs’ recipes and benefits.
• Black garlic and Pedro Ximénez vinegar recipe — The black garlic and aged Pedro Ximénez vinegar condiment by Baptiste Gournay, chef of the restaurant Mojo in Paris.
• All about anchovies — Anchovies are small, slender, silvery fish of the Engraulidae family, 5 to 15 centimetres long. Ours come from the port of Santoña, in Cantabria, and are aged f
• All about Ibérico pork pluma — For your grills, look beyond the classic côte de bœuf: Ibérico pork pluma, meltingly tender and beautifully marbled, is one of the most prized cuts.
• Festive recipes with a taste of the sea — Barely poached fines de claire No. 3 oysters, a carpaccio of matured and smoked bluefin tuna belly, black lemon. Serves 4.
• Festive recipes : caviar outrenoir — Organic caviar on a Gruyère double cream with vegetable charcoal: a festive recipe for four.
• Festive recipes : foie gras, smoked eel and cocoa nibs — Duck foie gras, Japanese-style smoked eel and cocoa nibs: a festive recipe for four.
• Festive recipes : Christmas lamb of a thousand and one flavours — Lamb shank, tagine-style, with forgotten vegetables, fermented black garlic and mandarin: a festive recipe for four.
• Festive recipes : smoked sardine sashimi and P.X. vinegar — Smoked sardines, seeded bread, shallot confit with P.X. vinegar and nori seaweed butter: a festive recipe for four.
• Festive recipes : scallops with black garlic condiment — Scallop carpaccio, Medjool date condiment, lime and organic fermented black garlic: a festive recipe for four.
• All about tuna belly — What is tuna belly? Taken from the ventral part of the fish, it is prized for its delicate fat, which gives it a tender texture and makes it one of the most sou
• All About Bottarga — A treasure of the sea, bottarga is born of the grey mullet’s roe sac, salted then dried. Its history, its price and our advice on how to enjoy it.
• Seven Garum Recipes, Quick and Easy — Seven recipes from our Summer Notebook, from burrata to spaghetti with clams: tuna garum takes the place of salt, in a single gesture.
• Our house recipes with Bellota ham — Our house recipes, easy to recreate at home: aperitifs, bruschetta, risotto, langoustines… Bellota ham in the kitchen.
• Bottarga : Our Homemade Recipes ! — Simple, quick recipes to make at home! Bottarga lends itself to all your recipes: aperitifs, sushi, grated over a dish...
• Smoked Sardines : Our Homemade Recipes ! — Smoked sardines: our homemade recipes, easy to recreate at home! Puff pastry, samosa, bruschetta or salad: get cooking with sardines!
• Garum haimatum by Thierry Marx — Florence Châtelet Sánchez was the guest of Bernard Thomasson and Thierry Marx on France Info’s “À la carte” programme, to present our garum haimatum, an ancient
• Smoked eel, in 5 minutes, for a chef’s table — Learn how to prepare our Japanese-style smoked eel the proper way!
• Organic fermented condiments, in 5 minutes, for a chef’s table — Learn how to use our organic fermented condiments
• Ibérico pork, in 5 minutes, for a chef’s table — With our advice, prepare your Ibérico pork and enjoy it in the finest possible way!
• Smoked sardine, in 5 minutes, for a chef’s table — Have you ever tasted sardine as sashimi? Long scorned by the finest tables, it now turns up everywhere. Our secrets for making it a gourmet dish in 5 minutes fl
• Leek and Maison DEHESA Sardine, by Josselin Marie — At La Table de Colette, Josselin Marie creates a leek croque-monsieur, Maison DEHESA smoked sardine sashimi and leek confit with squid ink.
• The Dehesa, Birthplace of the Maison — Land defended since the Middle Ages, protected today by Europe, the dehesa is the cradle of the Maison. A journey to Jerez de los Caballeros, among our Ibérico
• The saline touch of dried tuna heart, with Sota Atsumi — Simple things are often the best. The briny flavours of our Maison DEHESA dried tuna heart, with no dominant saltiness, were explored with a crêpe batter at the
• Discovering the saline notes — At Maison DEHESA, salt remains a tool. Anchovy, bottarga, dried tuna heart and anchovy garum: four saline notes that time has made precise.
• Bitterness and black mandarin, as seen by Bruno Verjus, starred chef of Table in Paris — An explorer of flavours, Bruno Verjus, the starred chef of the restaurant Table in Paris, invited our organic black mandarin into one of his spring dishes.
• Discovering sweetness — No added sugar: at Maison DEHESA, sweetness comes from the product and from time. From the sweet bitterness of the Signature bottarga to the aged P.X. vinegar a
• Which tuna are you ? — Bluefin from the almadraba, albacore from the Basque canners, yellowfin in our garum: a portrait of the three tunas of Maison DEHESA, and what each brings to th
• Bitterness according to chef Sylvestre Wahid — Bitterness gives a dish complexity and definition. With Sylvestre Wahid, our bottarga and our black lemon bring it into balance around octopus and white asparag
• Discovering the bitter notes — At Maison DEHESA, bitterness takes the plural. From the Signature bottarga to the Classic, time and the hand trace its entire spectrum.
• Discovering the acidities — At Maison DEHESA, acidity comes in the plural: from the aged P.X. vinegar to the oxidative fino, one grape and several shades of vivacity.
• Discovering umami — Umami remains singular: it is born of the harmony of flavours. Garum, Japanese-style smoked sardine: time is their first ingredient.
• Winter rolls with sardine sashimi and colourful vegetables by Aldwin Beets — The products in Aldwin Beets’s recipe, from Gravity Bar: winter rolls with smoked XXL sardine, colourful vegetables and fresh herbs.
• Roasted and Steamed Jerusalem Artichoke, Sardine Sashimi, Velvety Cream by Marvic Medina — At the restaurant Naturaliste, Marvic Medina pairs Jerusalem artichoke, roasted and steamed, with Maison DEHESA sardine sashimi and a velvety cream.
• Cauliflower, classic bottarga and brown shrimp by Yoshiaki Ito — The products in Yoshiaki Ito’s recipe, from the restaurant Archeste: cauliflower, brown shrimp and Maison DEHESA Classic bottarga.
• Smoked sardine sashimi by Romain Meder — The Maison DEHESA products in Romain Meder’s recipe, from the restaurant Naturalité: smoked XXL sardine, roasted cauliflower, yoghurt and smoked scamorza.
• Aged vinegar and dried tuna heart by chef Sota Atsumi — Chef Sota Atsumi’s recipe, from the restaurant Maison in Paris: a crêpe filled with Jerusalem artichoke deglazed with aged P.X. vinegar, radicchio and dried tun
• Alexia Duchêne’s recipe : smoked sardines and fermented black lemon — Alexia Duchêne offers her interpretation of our XXL smoked sardine, lifted with black lemon, in a recipe that is easy to prepare at home.
• Bottarga tapas by chef Antonin Bonnet — King Size grey mullet bottarga as interpreted by chef Antonin Bonnet, of Quinsou and La Boucherie Grégoire, in a simple and delicious tapa.
• Recipe by chef Bruno Verjus : smoked eel and foie gras — Smoked eel, foie gras, cacao nibs, pepper and salt from the Millac salt pans: in this winter dish, Bruno Verjus of Restaurant Table pairs the sweetness of foie
• Acidity by chef Nino de la Spina — The Maison DEHESA products in chef Nino de la Spina’s recipe. Awarded the Épicure d’or 2018 in the Vinegars category, our aged Pedro Ximénez vinegar, single-var
• Acidity by Anthony Chenoz and Julien Dumas — The Maison DEHESA products in the recipe by Julien Dumas, then at Lucas Carton, and Anthony Chenoz. Awarded the Épicure d’or 2018 in the Vinegars category, our
• Japanese-style smoked eel by Christian Lesquer — Our eel is smoked the Japanese way, over olive wood. This natural smoking brings out its mineral richness without leaving a dominant smoky taste on the palate.
• Umami according to chef Jérôme Banctel — Chef of Le Gabriel, at La Réserve Paris, Jérôme Banctel chose our Japanese-style smoked sardine to bring umami to life in a monkfish ham with roasted asparagus.
• Sylvestre Wahid’s recipe with Maison DEHESA smoked eel — A partner of Maison DEHESA, chef Sylvestre Wahid gives us his interpretation of our smoked eel: roast cauliflower, black shallot glaze and black lemon.
• Yoshitaka Takayanagi’s recipe : presa and eel bao — A partner of Maison DEHESA, chef Yoshitaka Takayanagi gives us his interpretation of our presa and smoked eel: a presa bao and an eel bao.
• Pierre Jancou’s recipe with Maison DEHESA presa — A partner of Maison DEHESA, chef Pierre Jancou gives us his interpretation of our Ibérico pork presa: spinach with orange and crushed potatoes.
• Bellota Shards and White Asparagus by Antonin Bonnet — A partner of Maison DEHESA, chef Antonin Bonnet offers his interpretation of our Bellota shards, with white asparagus and egg.
• Chef Thomas Prod’homme’s recipe : bottarga and broccoli heart — A partner of Maison DEHESA, chef Thomas Prod’homme, of the Baumanière 1850 restaurant, shares his interpretation of our bottarga, with a meltingly tender brocco
• Cockles and sardinillas by chef Antonin Bonnet — A partner of Maison DEHESA, chef Antonin Bonnet shares his interpretation of cockles and of our mini sardines, as bites for the aperitif.
• Smoked eel recipe by chef Masahide Ikuta — A partner of Maison DEHESA, chef Masahide Ikuta shares his interpretation of our smoked eel, glazed with white miso and served with fermented beetroot.
• Chef Josselin Marie’s recipe : sardines, mandarin and leeks — A partner of Maison DEHESA, chef Josselin Marie gives us his interpretation of our XXL smoked sardine: sardines, mandarin and leeks, for four.
• Chef Anthony Bisquerra’s recipe : sobrasada cocas — A partner of Maison DEHESA, chef Anthony Bisquerra shares his interpretation of our sobrasada: cocas for four.
• Pissaladière recipe by chef Stéphane Buron — A partner of Maison DEHESA, chef Stéphane Buron, Meilleur Ouvrier de France, shares his interpretation of our Cantabrian anchovies: a pissaladière.
• Do You Know the Rare Green Olives from Europe’s Last Desert ? — On the desert lands of Córdoba, old olive trees bear an ancestral, almost forgotten variety. Picked by hand, our green olives are neither cooked nor pasteurised
• A short treatise on tasting Bellota ham — “Like a great wine, Bellota ham loves to play on all your senses and to intoxicate you with its delicate, complex bouquet.” Florence Châtelet Sánchez, founder o
• Organic black garlic, inspired by the confit garlic of Aomori — Inspired by the Japanese confit garlic of Aomori, our organic black garlic develops notes of balsamic vinegar and prune.