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Cuts

Jardinière Cut

jardinière

A jardinière cut is a classic garnish technique in which vegetables are cut into small sticks measuring approximately 3 × 3 × 18 mm. The name comes from the French word for “gardener,” and this cut is generally used for mixed boiled vegetable garnishes. It resembles the batonnet cut but is shorter.

Where It’s Used

“Cut the carrots and celery into jardinière sticks and serve them as a garnish with the meat.”

Glossary

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B
Benzer

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.”
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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