Cornichons are tiny, up-scale pickles served along-side pate and other chi-chi appetite ticklers. Very sour, the cornichons are made from pinky-length (young and succulent) Vert de Massy cucumbers and are an ideal accent to an al fresco meal designed to pique the palate with a menu of flavors and textures. I recommend brie, a big loaf of italian bread, red grapes, bosc pears, cornichons (of course) and a sliver of dark, slightly bitter chocolate.

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