Figail

It is true, if you do not know the candied garlic, you can be afraid, I agree ... It is a matter of removing its strength from it, and of keeping only the structure, the substrate. The lamb's lettuce. As with plain dumplings, candied garlic will take on the taste of what we add to it, allowing us to develop a range that is unique in Europe (and yes, and that is Frenchie!), Without the taste of it. 'garlic. Without the taste of garlic, a unique production in Europe. A spread that is sweeter than salty, some customers use it for breakfast, that is to say ... Very soft, very slightly peppery, to try with foie gras, for amateurs of course ... Garlic mousse confit with fig and brown sugar / 14 + 1 tasting jar / cassonade