Maison Dehesa
“Respecting the integrity of the product starts with the time we devote to it. »
Florence Châtelet Sanchez, Founder of Maison DEHESA.
A Philosophy based on Time.
Their philosophy of taste is based on the respect of time in the cycles of breeding and those of maturation. Without additives or preservatives*, their first ingredient is time.
Peasant Agriculture, Fermentation Crafts and Culinary Creation .
Since 2011, Maison DEHESA has been supporting the greatest chefs in the world, by slightly shifting the cursor of culinary creation from kitchens to earth, in order to revalorize the work of the 'artisan-producer.
This "agricultural" culinary creation, they owe it first of all to their artisans, 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 knew how to sublimate these living materials in natural processes of maturation, without however freezing them. To do this, Maison DEHESA has been carrying out research and development for 10 years, unique in the world, combining all the crafts of fermentation, both Mediterranean and Japanese, according to an in-house slow maturation® process. This technique is unique - and costly - in that it is based on an individualized hygrometric composition, the use of ferments or yeasts indigenous to each product to take into account its unique character. It is only on this basis that we found the legitimacy of the word terroir in the terminology of "terroir product".
Florence Châtelet Sanchez, Founder of Maison DEHESA.
A Philosophy based on Time.
Their philosophy of taste is based on the respect of time in the cycles of breeding and those of maturation. Without additives or preservatives*, their first ingredient is time.
Peasant Agriculture, Fermentation Crafts and Culinary Creation .
Since 2011, Maison DEHESA has been supporting the greatest chefs in the world, by slightly shifting the cursor of culinary creation from kitchens to earth, in order to revalorize the work of the 'artisan-producer.
This "agricultural" culinary creation, they owe it first of all to their artisans, 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 knew how to sublimate these living materials in natural processes of maturation, without however freezing them. To do this, Maison DEHESA has been carrying out research and development for 10 years, unique in the world, combining all the crafts of fermentation, both Mediterranean and Japanese, according to an in-house slow maturation® process. This technique is unique - and costly - in that it is based on an individualized hygrometric composition, the use of ferments or yeasts indigenous to each product to take into account its unique character. It is only on this basis that we found the legitimacy of the word terroir in the terminology of "terroir product".
