Saturday, October 17, 2009
If you've ever wondered (and you may well never have) how the little cornichons served with pates in restaurants are sliced so thinly then decoratively fanned out, here's the key: a cornichon slicer. Multiple sharp blades just millimeters apart make the cuts straight and true. It's not something you'll use everyday, but when the opportunity arises, it's just the thing for that last elegant touch. It works on radishes too.