Brunoise

To describe brunoise as a fine dice does not do it justice. Brunoise describes the cutting of a vegetable first into bâtonnet or large julienne (depending on the size of the brunoise) and then into small, precise cubes no larger than 3 mm square. It is often used as an aromatic garnish and can be served with the principal element in the sauce, jus, or fonds de braisage. It can also be used in stuffings or forcemeat fillings and it is one of the classic garnishes in the soup family. When the brunoise is served with the main ingredient, it is presented on the platter.