Extra-fine gherkins

Small, delicate cornichons for charcuterie and cheese

Bornibus's extra-fine cornichons are small, delicate French gherkins, crisp and pickled in vinegar and spices. Not a sweet accompaniment, but the classic tart variety à la française – dainty, sour, and made for charcuterie, pâté, and the cheese board.

Cornichons extra-fins are the small, ultra-fine gherkins of French cuisine, crisply pickled by Bornibus in a tart brine of vinegar and spices. "Extra-fins" refers to their slim, delicate caliber. They are sour rather than sweet, dainty rather than lush, and belong alongside terrine, pâté, and everything found on a French cold cut platter.

Dainty, crisp, and dry-tart

The small gherkins are firm and crisp, their brine tart and acidic, with notes of herbs and spices rather than sweetness. Tarragon and mustard seeds often resonate in the brine, just as the French style dictates.

They give a fine crunch between the teeth, followed by a clear acidity accompanied by spices – savory, tangy, and fresh. They cleanse the palate where terrines and rillettes make it feel heavy. One or two gherkins, and you are ready for the next bite.

They are intentionally small: the younger the gherkin when harvested, the more tender the skin and the finer the crunch. In France, they are eaten daintily and in quantity; a whole little bowl next to the terrine, and no one is counting. It is precisely this dainty format that has made the cornichon a permanent staple of French cuisine.

For charcuterie, pâté, and raclette

Classic cornichons belong on every French meat board: with terrine, rillettes, ham, and pâté. They are the small, sour counterpoint that a good charcuterie platter needs.

Serve them plain with charcuterie, right next to pâté and a robust Dijon mustard. They pair well with raclette and cheese fondue; finely chopped, they give tartar, sauce gribiche, or a vinaigrette a sour kick. They are also excellent with a hard-boiled egg, in a sausage salad, or on an evening cold platter.

If you prefer them large and mild, reach for the Cornichons aigre-doux – the large, sweet-and-sour gherkins for raclette. On the cheese board, however, the small extra-fins are the slim, sour counterpart to rich cheeses. Having both varieties in the house is never a bad idea.

Bornibus has been making Parisian delicacies since 1855

Behind these gherkins is Maison Bornibus, a Parisian firm known since 1855 for its mustards, cornichons, and fine sauces.

Alexandre Bornibus, born in 1821, took over a small mustard factory and turned it into a world-renowned name – in 1864, he patented a process for finely sieving mustard and, as an early advertising pioneer, understood how to make good products famous. Fine taste for everyone, not just for the refined table, was Alexandre's philosophy even then.

Over 170 years later, the name is being celebrated again in France and is returning to fine shops, from the épicerie fine to bistro tables. The mustards, mayonnaises, and cornichons from Bornibus come from the same house – and if you like French classics, browse through our selection from France.

They stay crisp in the brine

In the brine and well-chilled, the gherkins retain their crunch even after opening. Serve them cold and lightly patted dry, a few on a small plate next to pâté and baguette – a French apéro needs nothing more. A jar lasts a long time in the refrigerator, and it usually empties faster than you think.

Net weight 240g – Drained weight 120g