Cherry & black garlic

An unexpected recipe, born from a meeting with a black garlic producer from Cambrai, just 30 minutes from the workshop. For several years, we have been sharing the same markets, and over the course of our exchanges, the desire to combine his product with our expertise has grown. Today, this idea has become a recipe.​

Some will find notes of prune, others the acidity of balsamic vinegar, or even deep aromas of licorice and caramel.​

A creation designed for savory dishes, halfway between jam and chutney. It will naturally find its place on a cheese or charcuterie platter, and is also very good to use as a base for a sauce to accompany meat.​

A jar that shakes up habits a little... but that you might well adopt.