Maison Dehesa

Maison Dehesa, led by its founder Florence Châtelet Sanchez, pays tribute to the rich Spanish terroir from which she hails: the Dehesa.   Together with a handful of small producers, she gives a newfound nobility to products such as eels, anchovies and sardines, combining ancestral techniques and know-how from around the world. As a member of the Slow Food movement, Maison DEHESA promotes the biodiversity of soils, marine environments and living species. Since 2011, we have accompanied the greatest chefs in the world, by moving the needle on culinary creation from the kitchen to the land.   We owe these "agricultural" culinary creations to our craftsmen, the guardians of ancestral know-how, whose first ingredient is time. They are the last of their generation to perpetuate the traditional gestures of wild agriculture and conservation. Like a fine wine, Maison Dehesa carry out slow and long maturations to reveal the original and complex tastes of our local products. Over the past 10 years, Maison Dehesa have been carrying out truly unique R&D work, combining all the ancient crafts of fermentation - both Mediterranean and Japanese - according to a slow maturation® process. This technique sublimates living produce through the natural ageing process. It is based on slow maturations, individualised hygrometry levels, and the usage of ferments or native yeasts according to each product's own specific characteristics.