Cucumber mats

A very beautiful and detailed garnish that gives a dish a very refined look. With just a few minor adjustments, it can be made practically foolproof and even prepared mis en place. You can then add flavours as desired with a dressing or preserving liquid.

Makes 10 pieces

Cucumber mats

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sushi vinegar



granulated sugar









coriander seeds




Preparation method

  • The day before, make the preserving vinegar by combining all ingredients and bringing to the boil. Leave to infuse for at least 24 hours.
  • Cut the cucumber in half lengthwise and discard the ends.
  • Using a slicer, cut into slices 2mm thick.
  • Next, cut each strip into strips 2cm wide. Make sure the green peel stays attached. Seeds may be removed.
  • Stack the strips in an overlapping pattern with the peel side up.
  • Punch out with a form and place a sheet of butcher paper on top (cut roughly to size).
  • Stick a small spatula under the cucumber mat and turn it over, paper and all. Stack the shaped mats and store in the refrigerator until using.
  • To use, take the mats from the refrigerator and brush liberally with the preserving liquid.
  • Turn the mats over and place on the plates.
  • Remove the paper and finish the plates as desired.

Serving suggestions

  • As part of a starter or entremets course, e.g. with ginger, langoustines and green herbs.
  • As a basis for an amuse-bouche, e.g. with a sorbet of cucumber and puffed rice.
  • Use in a composition with components of scallop, radish, and couscous.

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