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Knife CutThe Hidden TableUpdated 2026-09-04Reviewed 2026-09-04
Chiffonade
A fine ribbon cut usually used for leafy herbs or greens.
Context
Chiffonade matters because it gives guests a clearer way to read a menu: not only what is being served, but what kind of technique, texture, memory, or hospitality decision is behind it.
Example
It is used for basil, mint, sorrel, lettuces, and soft greens.
How THT uses it
THT uses chiffonade to add aroma and movement to Caribbean plates.