Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

This cut is tile-shaped or triangular, usually cut from jardinière sliced 1 to 2 millimeters (1/32 to 1/16 inch) thick, or it may also be cut without preshaping the item. Vegetables cut into paysanne are most often used for soups called potages taillés.