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Cuts

Noisette Cut (Potato)

potato noisette cut

Noisette cut is scooping potato into hazelnut-sized balls with a small melon baller. It is considered a smaller-scale application of the Parisienne cut and is generally sautéed in butter and served as a garnish. It takes its name from the French word for hazelnut.

Where It’s Used

“Scoop the potato into hazelnut-sized balls using a small melon baller.”

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Karsilastirma

Noisette Cut (Meat)

A noisette cut is made by removing the bone from a lamb or veal loin, then rolling the meat into small, round, hazelnut-sized portions and tying them. The name comes from the French word for hazelnut, referring to the small size. The same name is also used for a hazelnut-sized potato garnish cut; the two are different.
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Karsilastirma

Parisienne Cut

A Parisienne cut is made by using a special scoop to shape vegetables or fruit into round, ball-shaped pieces. It is used with ingredients such as melon, potato, and turnip for garnishes and decoration. The size of the resulting balls depends on the scoop used.
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