L'Etuverie offers organic condiments to foodservice professionals

Black garlic bulbs, cloves, black garlic paste, black garlic mustard, black garlic honey... L'Etuverie was founded on an organic family farm in the Gers region to process black garlic and make the most of a culinary gem highly prized by chefs. Obtained through a long steaming process (from 4 to 6 weeks), black garlic, originally white, darkens and develops a melt-in-the-mouth texture and soft, lightly caramelized aromatic notes. It is from this carefully matured raw material that Nicolas Ricau and Fabien Candelon, Lomagne garlic growers (Gers), have created organic condiments that they offer to foodservice professionals. Black garlic bulbs, black garlic cloves, black garlic paste, black garlic mustard, black garlic honey: L'Etuverie combines organic production with local processing to make accessible a Made in Gers delicacy to be cooked with without restraint.

Soft, original notes to slip into every dish

A secret weapon in the kitchen, Lomagne black garlic (Gers) can be added as is to sauces and marinades or arranged in thin slices on a pasta, meat or fish dish, and much more. More unusually, it also works in sweet preparations based on chocolate or citrus fruit, to which it brings its subtle licorice notes. To make it easy to add to the current menu, L'Etuverie offers it in its original wrapping (whole bulb) or ready to use, separated and peeled (cloves) or mashed (paste) so it can be incorporated directly into preparations. L'Etuverie has also developed a mustard made with 10% organic black garlic, which brings softness and creaminess to the organic mustard. The same goes for this French organic honey to which L'Etuverie has added 20% Lomagne black garlic. Ideal for flavoring marinades and vinaigrettes, it pairs perfectly with cheese tastings, can be spread on toast and even lets you revisit a few pastry classics.

L'Etuverie, working closely with the small garlic growers of Lomagne (Gers)

The Lomagne area in the Gers is renowned for its high-quality garlic, thanks to its clay-limestone soils. When Nicolas took over the family farm in 2018, he wanted to showcase his parents' traditional production and provide new outlets for the small organic garlic growers located on the Lomagne hillsides. Indeed, their crops are all too often processed far from where they are grown. Looking for a delicious idea, he found inspiration in Asia, where black garlic is an ancestral culinary tradition.

L'Etuverie organic black garlic: a natural process without fermentation

In practice, black garlic is obtained through a long steaming process of white garlic placed in a closed environment, in which temperature and humidity are rigorously controlled and adjusted. During 2 to 3 weeks of steaming, the garlic first undergoes enzymatic degradation, natural reactions leading to a browning of the cells. It takes on the characteristic ebony black color of black garlic. This is followed by 3 weeks of maturation, during which, thanks to the temperature and humidity, and through a phenomenon well known in cooking (the ?Maillard? reaction), the garlic's natural sugars caramelize to give black garlic its sweetness and characteristic licorice notes.