à la bouquetière

/ah lah boo-keh-tyehr/

"In the style of the flower seller." A garnish for steaks and chops of mixed vegetables, carefully cut and arranged in bouquets. Alternatively it is a garnish for large joints of meat of artichoke hearts stuffed with balls of carrot and turnip, diced French beans, peas and cauliflower florets with hollandaise sauce and small château potatoes.