top of page

Tips & recipes

Stéphane Buron's Pissaladière

Partner of Maison DEHESA, chef Stephane Buron shares his interpretation of our Cantabrian anchovies.

Chef Stéphane Buron, Meilleur Ouvrier de France, Michelin-starred chef, Prix Taittinger 2002, Chef of the Year 2013. He has been putting all his passion into the kitchens of the Chabichou in Courchevel for over 30 years.

He moved to Courchevel in 1987, bringing with him a solid but eclectic experience forged at the Grand Hôtel Bragard in Gérardmer, with Christian Willer at the Martinez in Cannes, at Palm Beach in the United States and at the Palais de l'Elysée.

Watch Chef Stéphane Buron's Pissaladière recipe on video.



Ingredients :

Puff pastry :

250 g flour

115 g water

5 g salt

175 g butter

PM egg

Pissaladière filling :

800 g onion

8 cl olive oil

4 cloves of garlic


24 pieces of black olives

12 pieces Maison Dehesa anchovies

PM Salt, pepper, olive oil, basil leaves

Instructions :

Share your achievements on instagram by tagging @maisondehesa !

Enjoy your meal !

10 views0 comments

Recent Posts

See All


bottom of page