A spread made with chestnut honey and black garlic ⋅ De la rosée ⋅ 185g

⋅ Made with chestnut honey harvested in the Périgord
⋅ Mild, umami flavor with woody and malty notes
⋅ Use as a condiment with meats (chicken skewers, duck breast, etc.)
⋅ With roasted vegetables, sautéed mushrooms
⋅ Perfect with triple-
⋅ cream

A preparation made with chestnut honey harvested in the Périgord and black garlic, produced by the very slow caramelization of white garlic cloves following a long drying process in a low-temperature oven, in a humid environment (Maillard reaction), giving it a sweet, umami flavor reminiscent of licorice and prunes. Paired with the malty and woody notes of chestnut honey, this preparation can be used like a chutney or onion compote on grilled meats or vegetables. It is also ideal as an accompaniment to creamy cheeses such as Brillat-Savarin, Saint-Siméon, or any other triple-cream cheese.