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Flat Décor Items for Aspic and Chaud-Froid Work

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
Most flat décor items are made from vegetables because they are our most colorful foods. Before they can be cut into the necessary shapes, they must be fabricated into thin, flat slabs and are typically cooked in some way. Most are blanched and refreshed. Be sure the vegetables are thoroughly dry before proceeding.
Garde manger chefs use specialized tools for carving vegetables.

Flat décor items:

Column 1, top to bottom: small and large leek diamonds, leek tulip, leek ribbon, leek or scallion string or tie, hard-cooked egg white disk (on leek square)

Column 2, top to bottom: peeled and unpeeled tomato disks, carrot flower variation with rutabaga center, rutabaga flower variation with carrot center, rutabaga flower variations with carrot centers

Column 3, top to bottom: peeled and unpeeled tomato triangles, rutabaga butterfly, carrot fish with rutabaga eye, carrot flower variations (first made with carrot teardrops) with rutabaga centers, rutabaga flower variation (made with rutabaga petals) with black olive center

Column 4, top to bottom: carrot club, diamond, heart, spade; black olive disks, rutabaga tulip with leek stem and leaves

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