Allumette is cutting vegetables into sticks thinner than bâtonnet, about 3x3x50 millimeters in size, resembling a matchstick. It takes its name from the French word for match and is most used for thin french fries and garnishes. Because of its thin cut, it ensures even heat distribution and quick cooking.
Where It's Used
“Cut the potato into allumette to prepare thin matchstick fries.”