Bear's Garlic "Vege" Aioli
A frank and pleasant flavour, with beautiful notes of bear garlic, as wild as the animal from which it takes its name!
Aïoli à l'ail des ours was born from the meeting between Nicolas Bigand and Rachid, a bear garlic picker in the Pyrénées Orientales. With a rather smooth texture, with traces of bear garlic leaves and Madagascar peppercorns, this aïoli exudes the concentration and impatience of a spring harvest.
Hot candied whole lemons, bear's garlic and wild pepper. The whole is emulsified with a nice note of oil. A simple recipe but rich in flavour!
All that's left to do is enjoy! To spread or on the edge of the plate as an accompaniment to fish, meat, raw ham or a soft-boiled egg.
The "vegetal" aïolis from Maison Bigand
Simple recipes born from encounters or travels, carefully chosen ingredients, prepared by hand in the Tarn, the aïlos from Maison Bigand are rich in flavour and originality.
Made only from vegetable ingredients, most of which are organic or picked in the wild by enthusiasts, these aïolis are made from almond milk emulsion. The result is a splendid assortment of light, particularly tasty sauces.
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