A PHILOSOPHY BASED ON TIME

Our philosophy of taste is based on the respect of time in the cycles of breeding and those of maturation .

Without additives or preservatives *, our first ingredient is time .

As with a great wine, we proceed to slow and long maturation to reveal the original and complex tastes of our local products.

L A SLOW CULTURE

ACTIVATE FOR TASTE AND BIODIVERSITY ASSUMED TO RESPECT NATURE'S TIME IN OUR CULTURES.

Since 2011, Maison Dehesa has been supporting the greatest chefs in the world , shifting the focus of culinary creation from the kitchens to the land , in order to enhance the work of the artisan-producer .

We owe this "agricultural" culinary creation first of all to our artisans, guardians of ancestral know-how, the last of their generation to perpetuate the gestures of wild agriculture and conservation . Thanks to them, we promote the biodiversity of soils, marine environments and living species.

L A SLOW MATURATION

THE ART OF REVEALING THE DEEP NATURE OF THE PRODUCT

As with a great wine, we proceed to slow and long maturation to reveal the original and complex tastes of our local products.

Our leading place in the culinary avant-garde, we then owe it to our canning craftsmen, who have sublimated these living materials in natural maturation processes, without freezing them. To do this, Maison Dehesa has carried out research and development work that is unique in the world for 10 years, combining all the crafts of fermentation, both Mediterranean and Japanese, according to a house process of slow maturation®. This technique is unique - and expensive - in that it is based on an individualized hygrometric composition, the use of ferments or yeasts native to each of the products to take into account its unique character.

L A SLOW GASTRONOMY

A FIRST-ROW PLACE IN THE AVANT-GARDE KITCHEN, FROM EUROPE TO ASIA.

Since 2011, we have supported the major trends on the international gastronomic scene through our iconic products: XXL anchovies matured for 18 months (a curing record!), The real Pata Negra matured up to 8 years (another record) , bottarga with the texture of sea urchin and ultra-iodized notes, canned sardines revisited in sashimi and lightly smoked Japanese style, smoked Mediterranean eel Ikéjimé with sweet notes of olive wood, as well as our old, unfiltered balsamic vinegar with no added sugar or caramel, and its three umami acolytes; black garlic, lemon and shallot.

    Truly exceptional products. Lots of tastes, flavors and emotions. Eel, sardines, black garlic, ham, bottarga, chorizo and many more. Thank you Florence for the transmission and all your knowledge. "

Arnaud LALLEMENT , L'Assiette Champenoise ***, REIMS

NEO-PRESERVES

OF THE SEA

CHEFS SELECTIONS

      By creating Maison Dehesa, Florence has given back importance to what we all consider essential: Time: selection, maturation, natural fermentation ... A wide range of exceptional products designed for make us rediscover tastes and emotions thanks to the authenticity of their flavors.

Thank you Florence for the time and energy you devote to culinary creation so that we cooks can continue to share our passion and please our guests. "

Sylvestre WAHID, Restaurant Thoumieux, 2 stars, Paris

With new texture and flavor games, made possible by unparalleled maturing times and qualities, we have won numerous awards and recognition from the Michelin-starred restaurant sector in Asia and Europe.

But our reputation with chefs, we also owe it to our ability to renew tradition by integrating Japanese fermentation crafts and by giving time to maturation, to better reveal the essence of the taste.

H ISTORY -  

THE DEHESA FOR ORIGIN

Coming from French and Spanish families of craftsmen and farmers, Florence Chatelet Sanchez was very early immersed in the culture of taste and the nobility of the artisanal gesture. Committed by nature, she studied at Sciences Po Paris and began working in political activism in France, in major war reporting in the former Yugoslavia, then in ethical finance in Geneva.

 

Following a serious accident at the age of 30, she spent nearly a year of re-education in the Dehesa of her childhood with her Andalusian mother. There, she meets a family of producers from Patanegra on the verge of bankruptcy, during the 2010 crisis. These craftsmen reproduce these ancient gestures that she knew in my childhood. She then realizes that the current local products selling the terroir with great marketing blows are really overused by years of industrialization and the loss of artisanal know-how.

 

She decides to give up everything to save this small production of Pata Negra and promote the artisanal know-how of 12 Spanish micro-producers, based on the principles of peasant agriculture and conservation. Their production methods, deemed "too slow and too expensive" for bankers and "outside the scope" for European technocrats, are leading them straight into bankruptcy. In this context of crisis, Florence, understands that the model of rescue of these crafts must be inspired by that of the French workshops of luxury brands.

 

It takes up the challenge by financing the reconversion of part of their production to turn them into the small haute-couture workshops of the great gastronomic houses, and manufacture "tailor-made" local products for the great chefs.

 

In 2021, it has more than 450 starred restaurants in Asia, Europe and Canada, in the very exclusive club of avant-garde chefs.

“Respecting the integrity of the product starts with the time you devote to it. "
 
Florence Châtelet Sanchez,
Founder of MAISON DEHESA .

florence_chatelet_sanchez.jpg

THE 3 STAGES OF THE DEHESA HOUSE

Eat #slowfood makes you happy!

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HURRY

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