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.
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 color. At this stage, the black garlic has yet to develop all of its flavors. 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.
Black garlic is a great addition to numerous recipes, but can also be eaten as is. In sauces, marinades, purées, or in fine slices in your pasta… It pairs well with all types of meat, cold meats, foie gras, fish (such as sole, monkfish, or sea bass), and crustaceans. For those with a sweet tooth, it is an ideal accompaniment for chocolate and citrus fruits.