L’Etuverie Black Garlic Mustard 150g

About

L’Etuverie (“The Steamer”) is the story of two longstanding friends: Nicolas and Fabien. For many years, they’d wanted to showcase local products, which are too often transformed far from where they’re produced. The light bulb went off during a trip to Asia, where they discovered black garlic and its many qualities (both nutritional and gustatory). They decided to apply this ancestral tradition to garlic from their home region of Lomagne. L’Etuverie was set up on the family farm where Nicolas grew up, an organic farm that is still operating.

Passionate about high-quality regional products, they are very careful about decisions related to their product and display an acute interest in the expertise of the farmers and producers with whom they work.  All of the garlic is organic and comes from farms in the Gers region. It goes through a rigorous sorting and selection process, as per the L’Etuverie’s demanding specifications

L’Etuverie transforms only organic garlic from South West of France (Lomagne). Limestone clay soils and a favourable climate make the Gers region ideal for garlic production. Right across their range is pure artisan quality.   Although all of their organic garlic comes from local producers and is transformed in the heart of the Gers region, the technique itself hails from an ancestral Asian tradition, which Japan and Korea continue to fight over.  Black garlic is obtained by steaming white garlic in a closed-off environment in which the temperature and humidity are carefully controlled and adjusted throughout the process. Several natural chemical reactions result in changes in the product’s appearance, taste, and texture. White garlic spends approximately 2 weeks at a temperature between 60°C and 80°C with a humidity level ranging from 70% to 95%. It becomes tender and soft and turns its characteristic ebony colour.

At this stage, the black garlic has yet to develop all of its flavours. It will need another 2 to 3 weeks of drying to reach full maturation. No additives are therefore used in the production of black garlic, just a combination of completely natural and controlled chemical reactions.