Black Garlic

Mélodie Gourmande

This black garlic head has been fermented in pure sea water for 45 to 50 days. This gives the garlic a flexible, tender texture and develops a more subtle garlic flavour with notes of balsamic.
Fermented black garlic is a great addition to rice, fish, poultry, sauces, pork, lamb and even pastry preparations.
Keep away from heat and humidity.

Chef Philippe's tip: I used thin slices of black garlic over scallops with yuzu ponzu sauce and seaweed rice.

• No additives, no preservatives, no colourings.
• Best before date: 2 year from harvest
• Origin: Spain
• Contains 1 garlic head