Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
This method of cutting produces thin strips or ribbons of herbs or leafy vegetables.

To cut into chiffonade:

  1. Wash and thoroughly dry the leaves.
  2. Lay the leaves in a flat stack of three or four.
  3. Roll the stacked leaves into a cigar shape.
  4. Cut the leaf roll, crosswise, to form very thin strips or ribbons (julienne).

lettuce cut into chiffonade

preparing tomatoes concassé