Brunoise (French pronunciation: [bʁynwaz]) is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 mm (⁄ in) or less on each side. [1]

Brunoise is a technique for cutting vegetables. It is the method of cutting vegetables into the smallest pieces before they’re considered to be a mince (at which point, you might be better off skipping the …

May 14, 2025 · A brunoise cut is a precise knife technique that transforms vegetables into small, uniform cubes. The standard brunoise cut size is about 1/8 inch (3 mm) on each side.

Jan 8, 2024 · The brunoise cutting technique transforms a vegetable (or other ingredient) into tiny cubes. Informally, and generally, you do not need to get out a ruler if someone asks you to do a …

Nov 24, 2021 · Brunoise-style cutting originated outside of Paris in the Brunoy Commune; hence the name “brunoise.” It was first developed as a cooking technique to add color and intrigue to fancy …

The classic brunoise consists of carrots, onions, leeks, celery, and turnip cut brunoise and cooked gently in butter. This is often used as a flavoring ingredient to accompany other meals such as sauces and …

Chef Thomas Keller shows you how to brunoise using a carrot. The fine dice is the perfect technique to master before your next mise en place.

A fine brunoise cut is a classic French culinary knife cut of precisely uniform 1/16-inch (1.5mm) cubes. Think of it as the tiniest, most perfect dice you can create, a testament to a chef’s skill and patience.

Jan 4, 2026 · Brunoise is a style of cutting vegetables into very small cubes, like a very fine dice. Brunoise is central to French cuisine, as vegetables cut in this way form the base of stocks used in …

What is Brunoise in culinary terms? Brunoise refers to a specific technique of cutting vegetables, typically into small, uniform cubes measuring around 1/8 inch. This precise method enhances the …