maison dehesa

For Florence Châtelet Sanchez, food was a way of giving long before Maison Dehesa existed. Growing up between Paris and El Puerto de Santa María, she learned from a family table where French, Lebanese and Moroccan cooking met the flavours of Andalusia. Back in the Spanish dehesa, she met a family of Pata Negra makers whose livelihood and hard-won knowledge were at risk. She founded Maison Dehesa to give artisans like them a route to great kitchens and a reason for that craft to endure. By 2022, the house worked with 16 small Spanish producers.

The house has since become a meeting place for remarkable ingredients and the people who shape them. Its world reaches from Ibérico charcuterie to the sea’s anchovies, sardines, tuna belly, eel and bottarga, then onward to olive oil, old vinegar and black garlic. Each food has its own origin and craft; together they invite a more curious way to cook, serve and savour.

Time is the thread. Maison Dehesa champions makers who let nature set the pace, and its approach to slow maturation brings together traditions of curing, salting and fermentation from the Mediterranean and Japan. The result is food with texture, depth and a sense of place that stays with you after the last bite.

That devotion has taken Maison Dehesa into the kitchens of more than 450 Michelin-starred restaurants around the world, working with chefs like Mauro Colagreco of Mirazur, Bruno Verjus of Table and Julien Royer of Odette. At home, it asks only one thing: make room at the table, and give a great ingredient the attention it deserves.