“Respecting the integrity of the product starts with the time you spend on it. » Florence Châtelet Sanchez, Founder of Maison By DEHESA.
A Philosophy based on Time. Their philosophy of taste is based on respect for time in the cycles of aging and those of maturation. Without additives or preservatives *, their first ingredient is time.
Peasant Agriculture, Fermentation Crafts and Culinary Creation . Since 2011, the By DEHESA house has been supporting the greatest chefs in the world, shifting the focus of culinary creation from kitchens to the land, in order to enhance the work of the artisan-producer.
This "agricultural" culinary creation, they owe it first of all to their craftsmen, guardians of ancestral know-how, the last of their generation to perpetuate the gestures of wild agriculture and conservation. Thanks to them, they enhance the biodiversity of soils, marine environments and living species.
Their leading place in the culinary avant-garde, they then owe it to their canning craftsmen, who have sublimated these living materials in natural maturation processes, without freezing them. To do this, the By DEHESA house 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 indigenous to each of the products to take into account its unique character. It is only for this reason that we found the legitimacy of the word terroir in the terminology of "local product".