6,112 tried-and-tested recipes
DadaGastro
3
D
My Kitchen Notebook My Menus My Community My Chef Panel
My Badges
My Plans My Payments Account Settings Help Center
Log Out
Cuts

Pont-Neuf Cut

Pont-Neuf

The Pont-Neuf cut means cutting potatoes into thick sticks about 1.5 × 1.5 × 7 centimeters. It takes its name from the potatoes sold cut this way near the Pont Neuf bridge in Paris and is the basis for classic thick French fries. It is thicker and larger than bâtonnet and allumette cuts.

Where It’s Used

“Cut the potato into a Pont-Neuf cut for thick, crispy fries.”

Glossary

Related terms

All Terms
A
Karsilastirma

Allumette

Allumette is a knife cut in which vegetables are cut into matchstick-like sticks thinner than bâtonnet, about 3 × 3 × 50 millimeters. Named after the French word for “match,” it is used most often for thin French fries and garnishes. Its thin dimensions allow heat to spread evenly and the food to cook quickly.
B
Karsilastirma

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.”
Cooking Tip

Related tips

All Tips
Send Feedback