Bouquet Garni

Bouquet garni is a bundle of herbs and aromatics tied together or enclosed in a sachet, then added to stocks, soups, sauces and braises to infuse flavour. It is removed before the finished preparation is served. The composition varies according to the dish and regional tradition.

Classic ingredients

A traditional bouquet garni often includes parsley stems, thyme and bay leaf. It may be wrapped in a leek leaf or tied with kitchen twine. Other herbs or aromatics can be added when appropriate, but the bundle should complement rather than dominate the dish.

How to use it

1. Select fresh herbs and check them for soil or damaged leaves.
2. Tie the herbs securely with food-safe kitchen twine or place them in a suitable sachet.
3. Add the bundle to the stock, soup or braise during cooking.
4. Remove it before straining or serving, as required by the recipe.

Common applications

Bouquet garni is used in pot-au-feu, beef bourguignon, blanquette de veau, stocks, soups and many classical braises. The herb combination can be adjusted for poultry, fish or vegetable preparations.

Chef’s tip: Tie the bundle securely and use a long piece of twine to make it easy to retrieve. Do not leave loose strings or small sachet components in food served to guests.

Key distinction: Bouquet garni is a tied bundle of herbs. A sachet d’épices is usually a small bag containing herbs and spices, often including peppercorns or other whole aromatics.