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
starting from just 1$

Discover top chefs recipes, with step-by-step illustrations and videos

Learn tips and tricks from the greatest chefs

Master techniques at home with interactive videos

Subscribe now
Cancel anytime