Pluché

Definition

Herb leaves carefully plucked from stems to create small, delicate garnishes—the presentation equivalent of showing everyone how much you suffer for beauty.

Example Usage

Garnish the soup with fresh pluché chervil for that 'I'm a Michelin chef' appearance.

Origin

French, from 'plucher' meaning 'to pluck'

Fun Fact

Pluché herbs are particularly delicate and should be added only moments before service or they'll bruise and brown.

Source: French garnishing technique

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