Cornichons – Small Gherkins

Cornichons from Orléans, the classic in a jar

Martin-Pouret's cornichons are small French gherkins, pickled in their own Orléans wine vinegar with onions, herbs, and pepper. Not soggy mass-produced goods, but crunchy gherkins with a clear, mild acidity.

Cornichons are small, crunchy gherkins from Martin-Pouret in Orléans, France. The gherkins are grown in the Loire Valley and go straight into the jar after harvesting—marinated in fine white wine vinegar, seasoned with white onions, Guérande salt, mustard seeds, pepper, coriander, and tarragon. Mild, clean, without any heat.

When you open the jar, you are greeted by a spicy, tangy aroma, followed by that crunch – firm, fresh, and never soggy. A little gherkin just as it should be: small, crisp, and pleasantly tart. Exactly what you miss when you're serving pâté, cheese, or cold roast and they aren't there.

Crunchy, mildly tart, finely seasoned

The cornichons taste clean and mildly tart, without the heat of the chili variety. Pepper, coriander, and tarragon give them a delicate spice, the white onions add a subtle sweetness, and the Orléans vinegar keeps everything in fine balance. This is what a gherkin tastes like when it has been given its time in high-quality vinegar rather than swimming in a thin brine.

Harvested fresh from the Loire Valley, the small gherkins are put into vinegar immediately – this keeps them firm and crunchy instead of turning soft. That is the difference compared to mass-produced items: you bite into them and they snap, rather than yielding in a mushy way. For those who prefer more heat, you can find the cornichons with bird's eye chili right next door.

The classic on every appetizer platter

Cornichons belong on a hearty menu like salt on an egg: with game and poultry pâtés, roast beef, cold cuts, and cheese platters. They are also a crunchy accompaniment to potato salad, meatballs, fried potatoes, or brawn, cutting through the heaviness of rich dishes with their freshness. In France, they are a fixture on every charcuterie platter, as natural as bread and butter.

Their place is next to the terrine, such as the duck rillette fumé from the same producer, served with a piece of baguette – a good afternoon needs nothing more. Chopped small, they elevate any remoulade or tartare, and they are a must on hot dogs or burgers. Laid across a cheese sandwich, these small gherkins also make their mark.

Pickled in Martin-Pouret's Orléans vinegar

When it comes to the taste of a gherkin, it is above all the vinegar that counts – and Martin-Pouret makes its own. As early as 1580, a royal decree honored the vinegars and mustards from Orléans, and by 1810, the city on the Loire had around 400 vinegar makers.

Today, only one house remains: Maison Martin-Pouret, the city's last vinegar master since 1797. Its white wine vinegar matures in oak barrels according to the slow "méthode d'Orléans" before the gherkins bathe in it. In 2019, David Matheron and Paul-Olivier Claudepierre took over the house and continue this over 200-year-old craft – producing not only cornichons but also wine vinegars and French mustard from Martin-Pouret. Hats off to what good vinegar can do for a small gherkin.

They crunch best when chilled

Served straight from the jar well-chilled, the cornichons provide their best crunch. They are the classic accompaniment to raclette and fondue, cutting through the heaviness of cheese and meat with their freshness. Once opened, keep them in the refrigerator and always ensure the gherkins are covered with vinegar; this will keep them crunchy for a long time.

Filling quantity 555g – Drained weight 270g