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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

€22.00Price
Out of Stock
  • Storage : Keep in a cool, one year after opening.

     

    Packaging : Jar of 100 ml.



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