Loading
Caterer & Hotelkeeper Magazine

Tags:

Gourmet garlic

Kathy Bowry
Thursday 20 March 2003 15:02
Gascony Garlic offers a new range of French garlic on traditional plaits. There are four different varieties:

The rose streaked Rose de Lautrex, known as the "champagne" of garlic with an authentic Mediterranean flavour.

The violet streaked "Violet de Cadours" with a rustic look and a fresh taste.

The white bulbs of mild Gascony Garlic can be used on salads or cooked whole as a vegetable accompaniment.

Smoked "Rose du Nord" garlic has a shelf life of up to a year. Smoking does not materially alter the taste, but does enhance the shelf life.

Potted garlic puree in sizes from 1kg up to 25kg.

Gascony Garlic

Recommended articles

Articles from the web

 
blog comments powered by Disqus
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

housekeeping

Video: highlighting housekeepers

In this week’s issue, guest edited by Raymond Blanc, we explore the important roles of housekeepers.

Watch here

The Caterer and Hotelkeeper discussion forum

  • Roux Scholarship 2012 - Andre Garrett and VivianaRoux Scholarship 2012 - Andre Garrett and Viviana
  • Roux Scholarship 2012 - Sat Bains and Brian TurnerRoux Scholarship 2012 - Sat Bains and Brian Turner
  • Roux Scholarship 2012Roux Scholarship 2012
  • Roux Scholarship 2012 - Richard Bainbridge and Will HollandRoux Scholarship 2012 - Richard Bainbridge and Will Holland
  • Roux Scholarship 2012 - John Williams and Adam SmithRoux Scholarship 2012 - John Williams and Adam Smith
  • Roux Scholarship 2012 - Michel RouxRoux Scholarship 2012 - Michel Roux

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Marcello Tully, Kinloch Lodge Video: Michelin-starred chefs turn out in force for Wellocks' chef conference Video: Highlights from Hotelympia 2012 Video: Foraging – why all the attention?
Marcello Tully
Masterclass
Watch the video here
Wellocks'
chef conference
Watch the video here
Highlights from
Hotelympia 2012
Watch the video here
Foraging:
why all the attention?
Watch the video here