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My senior consultant (Guess who?) reacted noisily and definitively. "They're all rubbish. We've had several and none of them worked." By which she meant that anything calling itself a garlic crusher was to be avoided. However garlic can be crushed - by lateral thinking.
The perfect tool (on the right) is the Krups Type 203B which, oddly enough, is made in France. Garlic crushed in this very serious chopping mill stays crushed. But there are two disadvantages. Cleaning after use means sticking your finger into a cavity dominated by a sharp, twin-edged blade. Given its size it was also hideously expensive and was to some extent superseded by the food processor. My wife passed it on to me when I was going through my coffee-bean-grinding phase. I avoided damaging my finger-tips by cleaning it with a redundant pastry brush. Eventually I tired of its high-frequency shriek and I now use pre-ground coffee which I keep in the freezer.
Now, chez nous, garlic is crushed with the marble mortar and pestle. This is not only efficient but resonates with my wife's atavism and her aesthetics.