These spicy, vinegary or herbaceous preparations constitute an unlimited playground for cooks and pastry chefs alike.
A black olive condiment on candied pollack at Comète in Saint-Lunaire, a tamarind, foie gras and sesame condiment in Thai mushroom broth at Kitchen Ter(re) in Paris, a condiment verde (parsley, stale bread, capers, anchovies) with sweetbreads and artichokes at Onice in Nice… From bistronomic restaurants to gourmet tables, the term is flourishing on ever more menus. But what is it exactly? “Seasoning with a very strong flavor that is mixed with food”, replies the French Academy. If salt, spices but also mustard, ketchup and pickles are the best-known condiments, it is interesting to note that almost every chef seems to have their own interpretation. However, everyone agrees on one point: this satellite preparation is essential to spice up the dish.
“It has to click, it has to bring a little crunch”, told us Pierre Gagnaire, who has just detailed the recipes…
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date: 2026-02-08 02:33:00