A cutting technique that creates thin ribbons or strips of leafy vegetables or herbs by stacking leaves, rolling them tightly, and slicing across the roll. This method is commonly used for basil, lettuce, and other delicate greens.
From French 'chiffonner' meaning 'to crumple' or 'to wrinkle', referring to the ribbon-like appearance of the cut leaves. The technique developed in French cuisine as a way to cut delicate herbs and greens without bruising them, preserving both appearance and flavor.
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