Third generation preserver of cornichons., established in 1923 by Marc Jeannequin and still to this day growing their own crop. In the 2000s many French producers started to import their gherkins from Asia but Maison Marc, stayed true to their roots along with a small number of cohorts in France. Their cornichons are crisp, clean but nuanced with subtle minerality. The wine vinegar they are cured with means they are less sharp than most and have a more rounded quality.
They naturally pair with a Raclette lending themselves to either the Raclette Alpage or the Raclette Lait Cru but try them with any of the British Territorials: Kirkham’s Lancashire, Hafod Cheddar or Sparkenhoe Blue.