In a nutshell: The finest French cornichons, grown without any pesticides then jarred without preservatives, for pickle aficionados who like to add some exciting crunch and flavour to their daily diet!
These Aigre-Doux (sweet and sour) cornichons pack a fiery punch - the result of a single dried Birds eye (or Piri Piri) chilli added to the pickling mix. Use it with pâtés, terrines, rilletes, charcuterie and smoked fish and you'll soon become addicted to their utterly delicious, fiesty flavour.
Details: 200g jar; ingredients: cornichons, white wine vinegar, water, salt, sugar, black peppercorns, dill, mustard seeds & dried chilli.
About Maison Marc
This artisan family-run business has elevated the humble cornichon to cult status in France - sold in all the best delicatessens and food stores, chefs like Anne-Sophie Pic and Yves Camdeborde use them in their restaurants and they even grace the tables of the Elysée, the official residence of the French president. Since 1923, three generations have passed down their secrets of growing and preserving cornichons according to a family recipe first created by grandfather Marc’s wife. Based in Chemilly-sur-Yonne in Burgundy, their entire production used to be sold to large companies like Amora but in 2012 they decided to create their own brand. Burgundy was always the traditional region for French cornichon production. It started in the late 19th century when phylloxera ravaged the local vineyards and farmers began to cultivate cornichons as a replacement for their diseased vines. With plenty of fine local vinegar to hand, they were soon being preserved in jars before selling on to the countless brasseries and bistros where they made an essential accompaniment to terrine and charcuterie platters. Today, father and son, Florent Jeannequin and Henri, are the last remaining commercial cornichon producers in France as most are now grown overseas in Asia before bottling into the jars of other larger brands found on supermarket shelves.They oversee the annual harvest grown on their 20-hectare farm without the use of any pesticides. The cornichon are sown mid-May then hand-picked 60 days later. The harvest also lasts about 60 days ending in the middle of September. They are then hand-sorted and simply jarred without any preservatives.