Haricots Verts (Fine French Beans)
sperziebonen · slanke bonen · green beans
Haricots Verts (Fine French Beans): what every chef needs to know
Haricots verts are the slender, fine French variety of green beans. Maximum 6–8mm thick and 15cm long: much finer than the rounder Dutch runner bean. The texture after correct blanching is crisp with a slight bite. The classic garnish alongside confit de canard, filet mignon and as the base of salade Niçoise. Blanching and immediately shocking in ice water is the technique that locks in colour, vitamins and texture. Over-blanching leads to limp, dull-green beans: the most common mistake in commercial kitchens.
Haricots Verts (Fine French Beans): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Flink salted water: zo sweet when the zee. ice water klaar vóór the bonen in the pan gaan
Voorgegaarde bonen directly on service in hete butter reheat with garlic of shallots
Haricots Verts (Fine French Beans): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Haricots Verts (Fine French Beans): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Season June–September. Outside season, Kenyan or Spanish import haricots verts are available but have less flavour. For maximum quality: always buy local and in season.
Haricots Verts (Fine French Beans): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Haricots Verts (Fine French Beans)
How long do you blanch haricots verts for the perfect bite?
Blanch haricots verts for 3–4 minutes in vigorously boiling generously salted water (10g salt per litre). Test immediately: a bean should still offer slight resistance when bitten. Immediately plunge into ice water for 2–3 minutes: this stops the cooking and fixes the green colour. Over-blanching (5+ minutes) gives limp, dull-green beans that cannot be rescued.
At what temperature should you store Haricots Verts (Fine French Beans)?
Store Haricots Verts (Fine French Beans) at Rauw: 4-8°C | Geblancheerd: 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Haricots Verts (Fine French Beans) professionally?
The primary professional technique for Haricots Verts (Fine French Beans) is Blanching and choqueren at Kokend gezouten water, dan ijswater for 3-4 minuten blancheren. Always verify core temperature with a calibrated probe thermometer.
Does Haricots Verts (Fine French Beans) contain allergens?
Haricots Verts (Fine French Beans) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
When is Haricots Verts (Fine French Beans) in season?
Haricots Verts (Fine French Beans) is in season in Northern Europe during Jun, Jul, Aug, Sep. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
