Vegetable
Haricot Vert
S tier
Haricots verts are thin, elegant French filet green beans—slender pods harvested young for intense snap and refined grassy flavour. They cook in minutes and present better on fine-dining plates than fat Blue Lake cuts. True filet types are bred slim; some markets simply sell any thin bean under the name. Blanch briefly and shock for salads, or sauté whole with butter and almonds. Trim only stem ends. Overcooking destroys the point—keep vivid green and slight bite.
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History
French market gardeners refined slender filet beans as haricots verts.
Haricot vert became a bistro and home standard for delicate green bean service.
US fine dining and specialty produce popularised haricots verts over thicker snaps.
Supermarket thin beans widely labelled haricot vert year-round.