After promoting sustainable agriculture producers, Maison DEHESA promotes the young generation of chefs who value fermented and zero waste cuisine! For the Winter 2022 collection, it presents a trio of original garums, created in collaboration with chefs Florent Pietravalle (La Mirande*), Sébastien Tantot (Auberge à la Bonne Idée*) and Omar Dhiab.
 
Here, the sardine garum, by Sébastien Tantot of the Auberge la Bonne Idée.
 
This garum offers oxidized and acidic notes allowing surprising seasonings for broths, salads or grilled fish.