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Cuts

Parisienne Cut

Parisienne scoop 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.

Where It’s Used

“Scoop the melon into small balls with a scoop.”

Glossary

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Benzer

Noisette Cut (Potato)

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.
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Tourné

Tourné is a technique for shaping vegetables, especially potatoes and carrots, with a small knife by carving them into a barrel shape with seven sides and two pointed ends. The technique’s name comes from a French word meaning “to turn.” It is used in classic French cuisine for an elegant presentation and requires advanced knife skills. The shaped vegetables are usually steamed or cooked in butter.
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