At Maison DEHESA, no sugar is added. The sweetness we serve belongs to the product itself; time is content to reveal it, shade by shade.
A flavour of balance
Sweetness tempers bitterness and acidity; it also lengthens the saline notes. Poorly handled, it sweeps away everything in its path. Handled with measure, it becomes the canvas on which the other flavours are drawn.
The sweet bitterness of the Signature bottarga
Aged for just one month, the Signature bottarga keeps a rare creaminess. Its bitterness, still young, is tinged with sweetness: a sweet bitterness, over notes of sea urchin and minerality. It is the most tender of our bottargas, and the most surprising.
The aged P.X. vinegar, 6 degrees
Pedro Ximénez is a naturally very sweet grape. Born of a double solera, with no added caramel, our aged P.X. vinegar draws from it a sweetness of candied fruit that envelops a round acidity, at six degrees. Cocoa and honey surface on the finish.
Sweetness in black
At the end of a slow maturation, organic black garlic and black onion take on a balsamic sweetness, with hints of liquorice. They glaze meat like a caramel.
In the chefs’ kitchens
- Bruno Verjus chooses the Lincoln pea, whose sweetness “bursts in the mouth with that touch of liquorice”, and lifts it with black mandarin.
- Sho Miyashita glazes the Ibérico secreto with a honey and black garlic sauce.