Franco-Andalusian, student at Sciences Po Paris, war reporter then financier in Geneva, Florence Châtelet Sanchez found her culinary path in 2011 when she created Maison Dehesa. With her passion for gastronomy and her uncommon dynamism, Florence first made a name for herself with her selection of Bellota charcuterie, from an excellent farm in Extremadura.
But not limiting herself to exceptional charcuterie, the young forty-something also works with 12 eco-responsible micro-producers who supply her with 100% DOP products for her haute couture grocery store.
Leaving time to time, Maison Dehesa carries out slow, long maturing processes, values the work of artisan-producers, and perpetuates ancestral gestures and know-how.
Anchovies from the Basque Country and XXL sardines from Cantabria, worked like sashimi, eels from the Ebro Delta, smoked Japanese-style and sacrificed to Ikejimé, single-variety olive oils… Maison Dehesa’s haute-couture selection can be found on the tables of the greatest chefs in Europe and Asia… and now on Trait’Tendance cocktails and culinary workshops.
