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 carrots and leeks paysanne and add them to the village soup.”