Garlic Cream

We see your grimace right away (if it's not already a broad smile). The garlic we use is parboiled, and therefore soft and digestible. This cream is voluptuous and therefore very digestible! It is perfect in the composition of sauces for your meats, and even to decorate a vinaigrette or such as, as an aperitif, to dip sticks of raw vegetables. We warned you, when you know it, it becomes an essential in the bottom of the closet.

To accompany a piece of lamb or pork and enhance the flavors of a vinaigrette or steamed vegetables...


  • Garlic 87% (non-EU origin), sunflower oil, salt, acidifier: lactic acid.
  • Energy: 675kJ / 164kcal; Fat: 15g, of which fatty acids: 2.9g; Carbohydrates: 2.2g, of which sugars: 2.1g; Protein: 3.4g; Salt: 3.3g
  • Click here to see the recipe for lamb shoulder confit with garlic and chilli

natural ingredients


Hérault (France)

#let's savor together