An unusual combination that works surprisingly well: fermented black garlic from Gers meets a hint of licorice — a terrine for explorers.

Black garlic is created through weeks of fermentation at controlled heat. The pungent white cloves become soft, dark pearls with fruity-sweet notes and a deep umami flavor — almost like balsamic vinegar, licorice, and prunes all in one.

Maison Telme in Peyruis has transformed this ingredient from Gers into one of its finest terrines.

It features mountain pork from the French Alps — from animals that live a natural life — and a subtle touch of genuine licorice, which picks up the sweet notes of the garlic and provides a slightly bitter counterpoint.

The result is anything but loud: a subtle, multi-layered terrine in which you discover something new with every bite.

Like all terrines by Solange Nervi-Telme: handcrafted in Haute-Provence, without nitrite curing salt, without emulsifiers, without flavorings or colorings. Naturally gluten-free, egg-free, and lactose-free.

Serving suggestion:

On toasted rustic bread with a dollop of fig mustard, or as a surprising appetizer with a glass of mature red — a Côtes du Rhône pairs wonderfully.

Best served chilled and store in the refrigerator after opening - keeps for up to 5 days.