Condiments and sauces
Garlic, Garlic, Garlic!
CHF 9.50
A new feat of fermentation. All the spiciness has disappeared, sweet notes, reminiscent of black garlic, are emerging…
Condiments and sauces
A new feat of fermentation. All the spiciness has disappeared, sweet notes, reminiscent of black garlic, are emerging…
Garlic, garlic, garlic… here, lacto-fermentation completely changes the game.
Submerged in brine, the cloves gradually lose their harsh bite, becoming milder, rounder, and surprisingly fruity. An almost disconcerting transformation that reveals a much more approachable garlic.
Serve it as an appetizer, add it to a mezze platter, chop it into a sauce, or leave it whole on the side of a dish for the more adventurous.
And before you get to that point, you have to peel an unreasonable amount. Quite an adventure in itself.
Origin
Swiss
In the same spirit
There are three different types of mustard: yellow, black, and brown. Brown mustards are the most pungent, with a strong, pungent aroma. Black mustards offer a superb balance of strength and fragrance, while yellow mustards are more aromatic, with a flavour closer to that of our mild Swiss mustards. Our yellow mustard is rich and flavourful, with whole seeds. It’s an excellent condiment for salads and cheeses. 130 g
After testing them all, we created our own. It’s spicy without being too harsh, and your dishes will be begging for more.
Another colour in our rainbow of delights. Introducing Spirulina Mustard, made with a base of yellow mustard seeds. Spirulina adds a little extra nutritional value and a very interesting flavour. Like all our organic mustards, the seeds are first fermented in vegetable brines, resulting in a very « new » taste compared to so-called « classic » mustards. A more refined and creamy texture are the hallmarks of our excellent mustards and our unique expertise. 130g