Wasail

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. Wasabi, this greenish paste that is served to you in Japanese restaurants with sushi. Powerful when raw, surprisingly less aggressive after being cooked. Very present aromatic bouquet, stinging a little, but not as much as expected ... If you are the aperitif-dinner type, try with slices of haddock, a white beer, and call me back! You will be in paradise ... Garlic mousse confit with wasabi / 14 + 1 tasting jar / cassia