Chiffonade

A fine ribbon cut usually used for leafy herbs or greens.

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.

It is used for basil, mint, sorrel, lettuces, and soft greens.

THT uses chiffonade to add aroma and movement to Caribbean plates.