Black garlic confit

Albert Ménès

Particularly delicate and with great aromatic finesse, this Albert Ménès black garlic confit will make you travel far from the familiar flavour of white garlic. Black garlic, resulting from a maturation process developed in Japan, is obtained by fermenting the pods at a low temperature for several weeks. It is this controlled temperature (60–80°), in addition to the high humidity, that allows the garlic to confit. This is how its brilliant black colour is achieved. The aromas that develop are similar to prune, with hints of caramel and balsamic, balanced by a subtle touch of acidity.