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Chefs craft a cornichon craze
Answers from other users
We serve cornichons with our Duck pate at Prairie fire. sometimes at lunch that is just what I feel like eating a slice of pate with cornichons. We also put cognac marinated prunes on the plate so it's a tough choice.
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!
Amy MortonOwner
FOUND kitchen and lounge
Evanston
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.
Executive Chef
The Bristol
Chicago, IL
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.