Crisp, zesty, and perfectly petite. These extra-small French gherkins are made using a carefully guarded recipe: baby cucumbers are bathed in a brine of vinegar, pearl onions, tarragon, and spices for the ultimate tangy crunch.
Traditionally served alongside pâtés, smoked meats, and fish, cornichons are also a must-have for any charcuterie board.
From Fallot Mustard, Burgundy’s last independent mustard mill since 1840 — known for its stone-ground tradition and commitment to quality.
