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Whole head and cloves of black garlic

Organic black garlic

*product available by country

Emile Noel Tete Ail Noir 65g 1788

Welcome to the world of black garlic

an exceptional culinary ingredient that adds a touch of originality to all your recipes.

The result of a slow, controlled ripening process, black garlic becomes a unique garlic with a subtle, complex taste. It has become very popular in recent years due to its many health benefits.

Our company is proud to offer black garlic of the highest quality, in creation with Maison Boutarin, a local company renowned for its white garlic cultivation and black garlic processing expertise.

This collaboration enables us to offer our customers exceptional products of impeccable quality and traceability.

Discover black garlic now and be surprised by its unique flavors and health benefits.

Emile Noel Ail Noir Partenariat avec Maison boutarin logo Maison Boutarin Plan de travail 1



Ce produit peut être consommé après la date de durabilité moyenne indiquée sur le produit.

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Our black garlic recipes :

Learn more about Black Garlic with

Emile Noel Ail Noir Partenariat avec Maison boutarin Logo Maison Boutarin blanc Plan de travail 1 copie 2

Can you tell us about the different stages involved in making black garlic?

Black garlic originated in the Aomori region of Japan. This ancestral know-how, now recognized the world over, transforms garlic into an exceptional product: black garlic. Fanny Boutarin worked the process with the organic white garlic variety produced by her brother-in-law Matthieu Begou. Her mastery has been officially recognized by the Grand Master of Aomori Black Garlic since 2019, making her an ambassador for Aomori Black Garlic.
Preparing the garlic on the bench is essential to making this exceptional black garlic. After harvesting in June, organic white garlic is ventilated for at least 20 days. It is then bleached, i.e. stripped of its roots and first skin. Maison Boutarin then sorts the heads of garlic to retain only the largest caliber for processing into black garlic.
Once sorted, the garlic heads are then placed in a special, unique low-temperature oven for 30 days. During this ripening phase, the sugars naturally contained in white garlic caramelize, giving the cloves their black color.
After ripening, a period of maturing is necessary. This stage allows the black garlic to concentrate all its aromas and reveal its character: aromatic notes of undergrowth, licorice, balsamic and candied fruit. A delicious umami flavor.
Emile Noel Ail Noir Partenariat avec Maison boutarin Fanny transformation 3
Emile Noel Ail Noir Partenariat avec Maison boutarin Matthieu Begou champ 4

Why is black garlic a superfood?

Japanese studies conducted by Professor Jin Ichi Sasaki have demonstrated the exceptional virtues of black garlic.
Thanks to processing, the health benefits of white garlic are increased tenfold. Black garlic is rich in vitamins and minerals. It strengthens the immune system.
It is also a powerful antioxidant. Garlic is recognized as a superfood.

What do you think is the best way(s) to use black garlic?

There are many ways to use black garlic.
You can use it simply toasted on a roll for an aperitif, a few pieces on a tomato salad, in strips on a fish fillet, crushed in a vinaigrette or mayonnaise…
But also in more complex preparations such as black garlic shortbread, black garlic leg of lamb or black garlic cream to accompany meat, fish or pasta.
Certain aromatic notes of black garlic will come to the fore depending on the dish with which it is paired. For example, with a tomato salad, the balsamic vinegar aspect of black garlic will be more present. In an omelette, it’s the undergrowth that takes center stage.
Emile Noel Ail Noir Partenariat avec Maison boutarin ail noir bio 1
Emile Noel Ail Noir Partenariat avec Maison boutarin ail blanc bio champ 2

What can you say about your collaboration with Emile Noël?

Our collaboration with Emile Noel means moving forward on a project with a partner where everyone’s identities are respected. Emile Noel took the time to understand who we are: a family and farming business.
This collaboration also means moving forward on a project with similar values and a win-win logic. This partnership is part of a lasting bond.
These are teams who work and build together, hand in hand.
The creation of this umbrella brand is a great initiative. Emile Noel focuses on smaller producers, who don’t necessarily have the resources or network to activate the relays.

Can you tell us more about your commitment to environmentally-friendly production?

As a farm, we are committed to preserving our land and producing healthy products to feed our children. We respect the land and the soil, and pay particular attention to sourcing packaging locally.
We produce a 100% natural product, with no additives. We promote waste management by minimizing product packaging.
Our manufacturing process is energy-intensive. To make our production even more environmentally friendly, we have a photovoltaic system that enables us to produce the energy we consume, thus reducing our environmental footprint.

Any final words?

It’s the combination of know-how and talent, a wonderful encounter, sharing and the quest for quality.
Emile Noel Ail Noir Partenariat avec Maison boutarin Matthieu Begou 4