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.