These Peppers are the French equivalent of the Spanish Padron Peppers. Here they are known as Piment long doux des Landes. The Landes region of France being that lower part of the West coast, before arriving in Spain.
As the names suggests, they are mild Peppers, and are gently fried in Olive Oil to be eaten as a snack with drinks etc.
They are one of my favourite Summer crops, and I was quite surprised to see that there were already several awaiting my attention.
A few minutes in the pan until soft and blistered, a very slight sprinkle of fleur de sel, and you have a real treat. They are surprisingly delicious.
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