Bouquet Garni (small cut leaves) Chef Collaborations and traditional Indian and Southeast

and traditional Indian and Southeast Asian cuisine

and culinary versatility

or used as a complement to your meal

versatile form

ginger and nutmeg

Bouquet Garni (small cut leaves) Chef Collaborations and traditional Indian and SoutheastThe Bouquet Garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, cheesecloth, or even a tea strainer instead. Dishes made with a bouquet garni include: Beef Bourguignon, Pot au feu, Poule au pot, Carbonnade flamande, Lapin chasseur, Blanquette de