Classical French cooking is highly codified. Part of that codification is the extensive list of “À la” terms used in the kitchen.
Garnishes
Attelets
An attelet is an inedible garnish for dishes. It consists of a thin metal skewer with a decorative ornament at one end.
Chiffonade
Chiffonade is a cooking technique for cutting vegetable leaves into long, thin, fine strips, shreds or ribbons, in effect shredding the leaves. Its name comes from the French word “chiffon”, meaning “ribbon.” In strictly classical French cooking, a Chiffonade had a further precise meaning. It was lettuce and sorel cut in this manner, then braised…