At The Bristol we make our own cornichon. The cukes are sourced from Living Waters Farm and we pickle them 5# at a time and always have them on hand. They find themselves into many dishes on the menus from charcuterie boards, sliced and served warm with lazy pierogi for a roast pig tail, and minced into sauces like gribiche or tartar.

I like the real deal from France...so crisp, snappy and clean in flavor.

We make all of our pickles in house, and I have not seen any of the tiny little cucumbers at the market, so we are not working with cornichons. If I see the mini cucs at the market, however, I will definitely pick them up!

I LOVE cornichon as an accompaniment or on their own- mostly i enjoy them with raclette. don't think i have ever had a house pickled cornichon. i would be interested to try one tho i love the "real" deal so much i think it would be tough to compare.

if i can find pickles small enough, i will pickle myself. housemade pickle always win. cornichons cut through fatty proteins and pate to give the dish balance.