What is Brunoise?
Brunoise is a small dice cube. The cutting technique uses julienned vegetables which are then diced again, producing cubes of about 3mm or less on each side. The brunoise is mainly used as a garnish to create a professional finish to dishes.
One of the reasons that professional dishes look so fantastic is the attention paid to learning basic knife techniques. Mastering the cutting technique of brunoise vegetables will make any dish stand out in a crowd!
Where does the technique come from?
The brunoise cutting technique is named after the "Brunoy Commune" - a district southeast of Paris where the method was popularised.
How to Brunoise
Watch our handy tutorial:
Any leftover pieces of vegetable can be used in soups or stocks!
If you've been inspired to begin a career in Catering, you can view our courses here. Or you might want to book a table at our student run TASTE Restaurant: https://www.wlc.ac.uk/college-restaurant-salon