top of page

After having highlighted producers in sustainable agriculture, Maison Dehesa promotes the young generation of chefs who value fermented cuisine and zero waste! For the Winter 2022 collection, we present a trio of original garums, imagined hand in hand with chefs Florent Pietravalle (La Mirande*), Sébastien Tantot (Auberge à la Bonne Idée*) and Omar Dhiab.


Here, the sardine garum, by Sébastien Tantôt from the Auberge la Bonne Idée.


This garum offers oxidized and acid notes, making it a uniquely delicious seasonings for broths, salads or grilled fish.

The Sardine Garum

Out of Stock
  • Storage : Keep in a cool, one year after opening.


    Packaging : Jar of 100 ml.


bottom of page