Edmond Fallot’s cornichons are tiny pickled gherkin cucumbers from France’s Burgundy region. These are flavored with tarragon and local Burgundy mustard seeds, and also include pearl onions. Their sharp, tangy flavor and crunchy texture make them a natural pairing with rich or fatty foods, especially pates, terrines, cured meats, and cheese boards. They're also a traditional accompaniment to raclette and fondue, where their acidity helps cut through the richness of melted cheese.
Beyond charcuterie, cornichons can be finely chopped and added to sauces like rémoulade or tartar sauce, stirred into deviled eggs or potato salad for brightness, or used to garnish cocktails like Bloody Marys. Their brine can also be used in vinaigrettes or marinades to add a punch of acidity.
Established in 1840 in Beaune, near Dijon in France’s famed Burgundy region, Edmond Fallot has become one of the world’s most respected names in mustard and vinegar. Still family-run and now led by founder Edmond Fallot’s grandson Marc Desarmenien, it remains the last independent mustard mill in the region, producing gourmet condiments beloved by chefs and home cooks around the globe.
Ingredients: Gherkins (preservative: potassium metabisulphite), water, spirit vinegar, onions, salt, tarragon, yellow mustard seeds, coriander seeds, natural flavors, firming agent: calcium chloride.
Nutritional information coming soon
Nutritional information coming soon