Cut a zucchini (courgette) into mirepoix

Cut a zucchini (courgette) into mirepoix

Aromatic vegetables (onion, carrot, etc.) cut into brunoise or dice smaller than 1 cm, often combined with diced bacon or ham. This preparation owes its name to the employer of the cook credited with its invention, the Duke of Lévis-Mirepoix (1699–1757), Marshal of France and ambassador of King Louis XV.This terms also refers to certain vegetables coarsely but uniformly cut into dice, similar to the paysanne cut.

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