Wasail

It is true that if you don't know about candied garlic, you might be afraid, I agree... It is a matter of removing its strength, and keeping only the structure, the substrate. Lamb's lettuce. As with the plain quenelles, the candied garlic will take on the taste of whatever we add to it, allowing us to develop a range that is unique in Europe (and yes, that's French!),without the taste of garlic. Wasabi, that greenish paste that you are served in Japanese restaurants with sushi. Powerful when raw, surprisingly less aggressive after cooking. Very present aromatic bouquet, a little spicy, but not as much as expected... If you are the aperitif-dinner type, try it with haddock strips, a white beer, and call me back! You will be in paradise... Garlic confit mousse with wasabi / Box of 15 jars