French Black Garlic
⚡️ Ships in less than 48h
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2025
French Black Garlic is a French artisanal house that elevates black garlic to the rank of gourmet ingredient. Based in Occitanie, we work with French garlic heads - particularly from Piolenc - which we patiently process to obtain a melting texture, umami power and aromatic elegance sought after by chefs and delicatessens alike.
Our signature: combining taste, health and sustainability. In the kitchen, nothing is wasted: we use the entire bulb (cloves, skins, by-products) and even explore garlic stalks, long ignored, to create new responsible culinary applications. This “zero waste” approach fuels our recipes (broths, infusions, flours) and our R&D.
The range combines iconic products and limited editions: black garlic heads, ready-to-use condiments (tapenade, mustard), black garlic vinegar (baobab & aloe edition, aged for 6 months, with measured SAC content), but also black garlic & propolis mother tincture from a triple extraction. Each reference is designed for simple use, controlled food costs and real added sensory value.
Our work has been rewarded (2023 silver medal), and acclaimed by a loyal community who appreciate both the traceability and the culinary originality of our recipes. At French Black Garlic, we are moving forward with a clear vision: to promote French black garlic in contemporary gastronomy, to offer accessible premium condiments, and to support local businesses with distinctive products, ready to tell a story on the shelf and at the table.
Black garlic, French Black Garlic, Piolenc, made in France, gastronomy, premium condiments, black garlic vinegar, mother tincture, tapenade, mustard, umami, zero waste, short supply chains, crafts, delicatessen, culinary innovation, garlic stems, garlic skins, R&D, health, SAC
Our signature: combining taste, health and sustainability. In the kitchen, nothing is wasted: we use the entire bulb (cloves, skins, by-products) and even explore garlic stalks, long ignored, to create new responsible culinary applications. This “zero waste” approach fuels our recipes (broths, infusions, flours) and our R&D.
The range combines iconic products and limited editions: black garlic heads, ready-to-use condiments (tapenade, mustard), black garlic vinegar (baobab & aloe edition, aged for 6 months, with measured SAC content), but also black garlic & propolis mother tincture from a triple extraction. Each reference is designed for simple use, controlled food costs and real added sensory value.
Our work has been rewarded (2023 silver medal), and acclaimed by a loyal community who appreciate both the traceability and the culinary originality of our recipes. At French Black Garlic, we are moving forward with a clear vision: to promote French black garlic in contemporary gastronomy, to offer accessible premium condiments, and to support local businesses with distinctive products, ready to tell a story on the shelf and at the table.
Black garlic, French Black Garlic, Piolenc, made in France, gastronomy, premium condiments, black garlic vinegar, mother tincture, tapenade, mustard, umami, zero waste, short supply chains, crafts, delicatessen, culinary innovation, garlic stems, garlic skins, R&D, health, SAC
