Dégardin is a French term that refers to the process of removing or reducing the amount of garlic in a dish. This technique is often used in cooking to adjust the flavor profile, making it milder and less pungent. It can involve techniques such as rinsing or cooking the garlic longer to soften its taste. In culinary practices, Dégardin is particularly useful in recipes where garlic is a dominant ingredient. By applying this method, chefs can create a more balanced dish that appeals to a wider range of palates, especially for those who may find garlic too overpowering.