Ginjail

It is true, if you do not know the candied garlic, you can be afraid, I agree ... It is a question 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 unique in Europe (and yes, and that's Frenchie!), Without the taste of it. 'garlic. A sweet and savory recipe, highlighting the ginger ... Sweet candied ginger, the dominant one, powdered ginger (spice range), fresh ginger. A touch of chili for color, green pepper for warmth on the finish. Moderately raised. For the meat, some grilled chicken aiguillettes in "dipping", you will tell us your impressions after ... Garlic mousse confit with three gingers / 12 + 1 tasting jar