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 squid garum, by Omar Dhiab of the eponymous restaurant, Omar Dhiab.
 
Tasting notes: Salty notes
 
Use: in your broths and salads, ideal for vegetarian cuisine