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 garum shoyu coffee, by Florent Pietravalle of the restaurant La Mirande.
 
This garum offers bitter, roasted and undergrowth notes to enhance all your culinary creations.