"Green garlic." The green shoots which grow before the cloves of garlic have formed. They are lumpy to look at and the flavour is not really distinguishable from ordinary garlic.

Ain is an important culinary department in Rhône-Alpes including the districts of Bugey and Bresse.

A mayonnaise made with crushed garlic pounded with hard boiled egg yolks and sometimes mashed potatoes or with breadcrumbs. It is an essential accompaniment to bourride, and often served with salt cod, hard boiled eggs, boiled snails and vegetables. A speciality of Provence.

Vinaigrette made with garlic, lemon juice and nuts, served with fish.

A sauce made from garlic and white bread soaked in milk which is then sieved and mixed with egg yolks, vinegar and oil.

A garlic mayonnaise with salt cod and vegetables.

Salt cod with aïoli and vegetables.

A plate of vegetables which should include artichokes and potatoes, perhaps a boiled egg and shellfish, served with a large portion of aïoli.

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