Myrtail

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 unique in Europe (and yes, and that is Frenchie!), Without the taste of it. 'garlic. Marriage consented during a trip to Belgium, 10 years ago, and culinary discovery, between duck breast and small red fruits, harvested by small children on weekends, and processed with the grandparents, for everyone's pleasure. A green pepper from Madagascar to spice it up, sweet, tangy. Garlic mousse confit with blueberry and fresh green pepper / 14 + 1 tasting jar / broken