French garlic

French garlic refers to garlic varieties traditionally cultivated in France, prized for their refined flavor, distinctive aroma, and high culinary quality. The bulbs are usually medium to large, with firm cloves wrapped in tight, papery skins that may be white or delicately streaked with pink or purple.

Its flavor is aromatic, warm, and slightly sweet when cooked, yet pleasantly sharp and pungent when raw. Chefs value French garlic for its balance—strong enough to season dishes deeply without overwhelming them. It’s commonly used in classic French preparations such as aioli, garlic confit, sautés, roasted meats, and vegetable dishes.

Special regional varieties like Ail Rose de Lautrec (Lautrec Pink Garlic) are especially renowned for their long shelf life, gentle sweetness, and superior texture. Overall, French garlic stands out for its consistent quality and rich, nuanced taste.