These special little pickled cornichons, harvested before reaching maturity for that extra-tart bite, make the perfectly balanced garnish for a meat terrine, pate or gruyere cheese, and are essential nibbling when there is a plate of fennel salami or cured ham on the go. They also add flavor and are an essential component in classic dishes ranging from steak tartar and sauce gribiche, to potato salad. (from Maille)