Paysanne

Paysanne (French paysanne — “peasant-style”) is a classic French cut in which vegetables are cut into thin flat pieces about 1–3 mm thick and roughly 1 cm across. The shape may be square, triangular, rectangular, or round — depending on the natural cross-section of the vegetable.

The name reflects the simple, “rustic” character of this cut: unlike the refined cubes of a brunoise, the paysanne demands no strict geometric precision and rather preserves the natural outlines of the product. The main requirement is a small thickness, thanks to which the vegetables cook quickly and look attractive. The paysanne is especially apt in peasant soups (such as the famous potage paysanne), stews, garnishes, and braised dishes, where thin flat pieces of carrot, turnip, potato, or leek give their flavour evenly to the broth. This cut is a fine balance between the aesthetics and practicality of home and restaurant cooking.