Aïoli

Salted flakes and raw garlic fat. The Provencal plate needs nothing else.

Starch absorbs the raw sulfur and stops it burning the back of the throat.

Grilled shellfish and pounded garlic. The entire Catalan beach lunch.

Cynarin turns everything after it sweet. Garlic fat is the correction.

Cold langoustine and garlic emulsion. Breton lunch, nothing to fix.

Chewy protein wants fat and pungency, not acid. This carries both.

Grilled crust is a delivery tool; the emulsion sinks straight into the char.

Roast fat under raw allium bite. The garlic reads as a second seasoning.

Rouille logic: the thread colours the fat and stops garlic standing alone.

Paprika fat beside raw garlic fat. Two oils, entirely different heats.

Grilled white fish is lean and dry; this is the sauce and the fat at once.

Sulfur on sulfur, garlic against spear. Both notorious, both arriving together.

Fermented sweetness stirred into raw pungency: one bulb at both ages.

Catalan trick. Garlic fat under bitter cocoa reads like an unlit cigar.