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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

The Squid Garum