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Cuts

Paysanne

paysanne

Paysanne is the cutting of vegetables into thin flat pieces about 1 millimeter thick, shaped as squares, triangles, or rounds. The name comes from the French word for peasant, and it is used to give a uniform look to traditional country-style soups. The exact shape of the cut can vary depending on the vegetable's natural form.

Where It’s Used

“Cut the carrots and leeks in the paysanne style and add them to the country-style soup.”

Glossary

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J
Benzer

Jardinière Cut

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.
R
Karsilastirma

Rondelle

Rondelle is a cut in which cylindrical vegetables, such as carrots, cucumbers, or zucchini, are sliced perpendicular to their length into evenly thick rounds. The term comes from the French word for a small round shape. It is one of the most common basic vegetable cuts, used for both cooked dishes and raw presentations. Slice thickness can be adjusted to suit the recipe.
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