These dark green, little gherkins in vinegar or Cornichons au Vinaigre in French by BEAUFOR are the perfect accompaniment to your pates, saucissons, cold meat and hams, or just enjoyed cut in half in a sandwich or with fine cheese adding a delicate crunch and acidity! They are also used as an ingredient in fish recipes and in sauces such as Sauce Rémoulade, Sauce Gribiche and tartare sauce. The tartness of Cornichons is actually used to offset the richness of other savory food, such as meat pâtés and smoked meats or cheese for example in Raclette.