A natural inhabitant of fields, forests and even gardens, wild garlic is the perfect addition to your favorite spring dishes. In France, it’s better known as l’ail des ours (bears’ garlic): Alpine legend has it that wild bears like to feast on the pungent greens when they first emerge from their winter hibernation.
We took note from these gourmet French bears and serve up six delicious wild garlic recipes for us humans to enjoy by our friend, chef and photographer, Franck Schmitt in our March/April 2023 issue of the magazine.
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In order to see all of the ways to use this tasty ingredient, you’ll have to subscribe to the magazine. If you have the magazine, you’ll find the collection starting on page 71. If you haven’t subscribed yet, see below a taste of what you’re missing… Bon appétit!
Photo & recipe by Franck Schmitt