Brunoise

Brunoise

Ingredients cut into small dice, mainly fruits and vegetables. The term brunoise describes the technique of cutting vegetables (carrots, celery, leek, mushrooms, etc.) into 1–5-mm dice. This lets them give off all of their aroma and flavor. Brunoise is a technique used in making soups and forcemeats, but it is also used for preparing garnishes to accompany fish, meat, and game dishes.
Premium subscription

Gain unlimited access to 1,000 recipes from the greatest chefs

1,000 recipes from the greatest chefs, with step-by-step illustrations and videos

Tips and tricks from
30 top chefs

Interactive videos make it easy to recreate dishes and master techniques at home

Subscribe now
Cancel anytime