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Cuts

Batonnet

bat-uh-NAY

Bâtonnet is cutting vegetables into rectangular sticks measuring about 6x6x50 mm. In French cuisine, it is used both as an independent garnish cut and as an intermediate step for smaller dice cuts such as brunoise and macédoine. The name comes from the French word for “little stick.”

Where It’s Used

“Cut the potato batonnet-style, making the pieces uniform in size before frying.”

Glossary

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A
Benzer

Allumette

Allumette is a knife cut in which vegetables are cut into matchstick-like sticks thinner than bâtonnet, about 3 × 3 × 50 millimeters. Named after the French word for “match,” it is used most often for thin French fries and garnishes. Its thin dimensions allow heat to spread evenly and the food to cook quickly.
B
Turev

Brunoise

Brunoise is a knife-cutting technique in which vegetables or fruit are cut into small cubes measuring approximately 2–3 millimeters on each side. First cut the ingredient into thin strips (julienne), then cut across the strips to make evenly sized small cubes. This technique is often used when preparing soups, sauces, and garnishes.
P
Benzer

Pont-Neuf Cut

The Pont-Neuf cut means cutting potatoes into thick sticks about 1.5 × 1.5 × 7 centimeters. It takes its name from the potatoes sold cut this way near the Pont Neuf bridge in Paris and is the basis for classic thick French fries. It is thicker and larger than bâtonnet and allumette cuts.
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