Bâtonnet

Bâtonnet refers to cutting vegetables into sticks. Bâton in French means “stick,” the et indicates a diminutive, and thus bâtonnet means “little stick.” Vegetables are cut into bâtonnets when they are to be served as a garnish on the plate or platter as well as the first steps towards cutting a dice (dés) or brunoise. The size of the bâtonnet, therefore, varies according to the size of the main ingredient it will be accompanying, such as poultry, meat, or fish.

Variations of the bâtonnet cut would be cheveux, paille, allumette, mignonette, and pont neuf, but these cuts are used exclusively with potatoes. Accompanying garnishes such as jardinière and porte-maillot call for the vegetables to be cut in a bâtonnet.