Brunoise

Brunoise (French brunoise) is one of the finest and most elegant classic cuts, in which a vegetable is turned into tiny perfect cubes only 1–3 mm on a side. It is the summit of knife technique, demanding a sharp blade, patience, and considerable skill.

Technically the brunoise is a continuation of the julienne cut: the thin matchsticks are gathered together and sliced crosswise into microscopic cubes. Most often carrot, leek, celery, turnip, and pepper are cut this way. Thanks to its minute size the brunoise cooks almost instantly and gives a dish maximum flavour and aroma. It is used as a refined aromatic base for sauces and soups, as a delicate garnish sprinkled over sophisticated dishes, for fillings, and for clear consommés. There is also a fine brunoise about 1.5 mm on a side. A neat, uniform brunoise is a hallmark of the fine-dining cook.