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Cuts

Brunoise

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.

Where It’s Used

“Cut the carrot into a brunoise, then sprinkle it over the soup as a garnish.”

Glossary

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B
Turev

Batonnet

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.”
F
Benzer

Fine Brunoise

Fine brunoise is a cutting technique applied to obtain cubes smaller than the standard brunoise cut, about 1-2 millimeters on each side. It is formed by cutting fine julienne strips crosswise and is generally used to garnish clear soups such as consommé. It requires more knife precision than standard brunoise.
M
Benzer

Macédoine

Macédoine is a classic garnish made by cutting several vegetables (such as carrot, potato, peas, and green beans) into equal small cubes of about 5 millimeters, then boiling and combining them together. The same technique is applied to fruits as well, producing a sweet mixture called macédoine de fruits. The name references Macedonia, evoking a region made up of different peoples.
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