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Étranger Things: The Day My Salad Came With a Biscuit Fork

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Edible forks in France: why your salad comes with a biscuit fork, plus Fork Nachos and reader recipe ideas. Zéro-déchet fun!

I used to think France was the land of perfect bread and serious cutlery. Like… if you tried to eat a salade niçoise with a spoon, a nearby French person would quietly sigh and your baguette privileges would be revoked.

And then one day, I opened a salad and found… a fork you can eat.

Not “compostable.” Not “biodegradable.” Not “wooden sadness stick.”
No. A comestible fork. A fourchette à croquer. A tiny, confident biscuit wearing a fork costume.

I stared at it like it had just told me it pays rent.  But in reality, as my friend Barbara said, it should also come with an Oral Surgeon if you actually attempt to eat it.

Wait—are these actually a “thing” in France?

Yes. Some ready-to-eat salads in France literally come with a fork that’s meant to be eaten after your meal (looking at you, “why do I suddenly own 12 forks?” life). For example, Sodebo’s Salade & Compagnie has promoted their “fourchette comestible” as part of the product experience. (Sodebo)

Also: if you’ve bought edible cutlery separately, Koovee is a French brand selling “couverts à croquer,” including forks—often described as made in France (including Marseille, depending on the product page) and sold through mainstream retailers like Carrefour. (KOOVEE)

My little revelation moment: I always assumed “zero waste” meant “less joy.”
But biting into an herbes-de-Provence-ish fork and realizing it tastes like an apéro biscuit? That was the exact second my brain went: oh no… I’m into this.

The Big Question: What do we DO with all these forks?

If you’re like me, you now have a drawer that looks like a tiny edible utensil museum. So here’s a curated set of ways to turn your fork stash into actual food joy—starting with your recipe.

Recipe: “Fork Nachos” with Melted Cheese (Your brilliant idea)

How forks are used: like chips.

  1. Lay whole forks on a tray (paper or lightly oiled).

  2. Sprinkle cheese + jalapeño + corn + spices.

  3. Broil 2–4 minutes (watch like a hawk—forks go from “golden” to “existential regret” fast).

  4. Serve with salsa / guac.

Best forks: rye-sesame or parmesan forks (the ones that feel snacky already).

7 More “Comestible Fork” Recipes (because we’re not wasting our weird little biscuit friends)

1) Fork “Croutons” for Soup or Salade

  • Snap forks into bite-size shards.

  • Toast 3–5 minutes in the oven (or dry pan).

  • Toss onto soup like croutons.
    Works best: herby forks (they taste like instant “chef energy”).

2) Fork Panzanella-ish Salad Crunch

  • Break forks into chunks.

  • Toss with tomatoes, basil, olive oil, vinegar.

  • Add mozzarella or tuna.
    Tip: add fork pieces at the last minute so they stay crunchy.

3) Fork “Chapelure” Breadcrumbs

  • Crush forks into crumbs.

  • Use as topping for gratin, mac & cheese, or baked légumes.

  • Add a little parmesan + paprika for drama.

4) Fork Hummus “Dippers”

  • You don’t need chips. You already own the chips.

  • Serve hummus, tapenade, caviar d’aubergine, or tarama.
    Pro move: slightly warm forks first so they feel freshly baked.

5) Fork “Mini Croque”

  • Put a thin slice of jambon + a bit of cheese between two forks like a tiny sandwich.

  • Toast 2–3 minutes.
    It’s ridiculous. It’s delicious. It’s France.

6) Fork Dessert “Spoons” (Plot twist)

If you have sweeter, biscuit-like versions (or even neutral ones):

  • Dip in melted chocolate.

  • Sprinkle crushed nuts.

  • Let set.
    Now you have edible “chocolate fork biscotti.”

7) Fork “Base” for Mini Cheesecake Cups

  • Crush forks into crumbs.

  • Mix with a little melted butter.

  • Press into the bottom of verrines.

  • Add cheesecake filling or yogurt + fruit.
    Instant fancy.

Tiny Practical Notes (a.k.a. “How not to turn forks into mush”)

  • Moisture is the enemy: forks soften if they sit in dressing too long. Use them as finishers or dippers.

  • Heat is your friend: a quick toast makes them crisp again.

  • Allergens: many are wheat-based (gluten) and may contain other ingredients depending on flavor; some listings highlight simple ingredients like flour/oil/salt and “herbes de Provence,” and vegan compatibility for certain versions. (Re-uz)

French you can use right away (by level)

A1 (survival mode, but cute)

  • “C’est comestible ?” (Is it edible?)

  • “Je peux la manger ?” (Can I eat it?)

A2 (you’re brave now)

  • “C’est une fourchette à croquer ?”

  • “Ça se ramollit avec la sauce.” (It gets soft with sauce.)

B1 (social + explanatory)

  • “Je les garde pour les recycler… dans ma cuisine.” (I keep them to “recycle”… in my cooking.)

  • “Je les passe sous le gril deux minutes.” (I put them under the broiler for two minutes.)

B2 (you are now a commentator)

  • “C’est malin comme alternative au jetable, mais l’emballage compte aussi.”

  • “Le vrai test, c’est la solidité avec une salade bien chargée.”

Advanced (go full café-debate)

  • “Le zéro-déchet n’est pas seulement un objet: c’est une habitude… et parfois un biscuit déguisé en couvert.”

  • “On gagne en plaisir, mais il faut regarder la chaîne complète: transport, emballage, usage réel.”

A couple of links if you want to go down the edible-cutlery rabbit hole

  • Koovee’s “couverts à croquer” (French edible cutlery brand). (KOOVEE)

  • Sodebo salads featuring an edible fork. (Sodebo)

  • Example retail listing (Carrefour) showing edible forks sold as a product. (Carrefour.fr)

Your turn (please enable my fork habit)

Have you seen comestible forks in Aix (or elsewhere in France)? Are they from your favorite salad brand, your office canteen, a festival, a café?

Drop a comment with:

  1. Where you got your forks

  2. Your best fork-based recipe (even if it sounds unhinged)

  3. Bonus: the French sentence you’d use to explain it to a friend who thinks you’ve lost it 🍴💛

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