Extra Fine Haricots Verts
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French green beans graded extra fins — the thinnest commercial grade, typically under 6mm in diameter. The French grading system for haricots verts runs from très fins (the thinnest) through extra fins and fins to moyens (medium). Each grade represents a different stage of maturity: the thinner the bean, the younger it was when picked, and the more tender and sweet the flesh relative to the seed and fibre content inside.
At the extra fine grade, the seeds are barely developed and the pod wall is the dominant texture — crisp, with a clean snap when bent rather than a rubbery flex. This is the grade used in professional kitchens as a garnish and side vegetable precisely because of that consistency: every bean in the pack cooks at the same rate, finishes at the same texture, and plates uniformly. Thicker beans develop a starchier, more fibrous interior as the seeds mature, which changes both the texture and the flavour — still good, but a different product.
These need very little cooking. A brief blanch in well-salted boiling water — two to three minutes at most — followed by an ice bath to stop the cooking and fix the colour is the standard approach. Dress with butter, olive oil, or a vinaigrette while still warm. They are equally good served cold in a composed salad — a classic niçoise relies on beans at this grade.
Origin: France
Ingredients: Extra fine green beans (Phaseolus vulgaris).