Chard chiffonade

The coloured veins in the chard leaves add a lovely visual effect to the chiffonade.

Makes 250g.

Chard chiffonade

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




chard leaves

As needed:


ice water

Preparation method

  • Wash the leaves.
  • Loosely roll up the leaves. 
  • Using a sharp knife, chop the leaves very finely.
  • Place in ice water, which causes the leaves to curl.

Serving suggestions

  • In a clear bouillon. 
  • As a component in a composition with halibut, mousseline, and fennel. 
  • As a component in a composition with spinach and lamb's lettuce.

Previous page