Fine brunoise is a cutting technique applied to obtain cubes smaller than the standard brunoise cut, about 1-2 millimeters on each side. It is formed by cutting fine julienne strips crosswise and is generally used to garnish clear soups such as consommé. It requires more knife precision than standard brunoise.
Where It's Used
“Cut the carrot into fine brunoise and use it as a garnish for the clear consommé.”