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Brunoisette
Appears in
Published 2010
Brunoisette describes a very small brunoise, around 1 mm square. This designation is relatively recent and came out of the Nouvelle Cuisine movement of the 1970s. French chefs who had traveled to Japan discovered new styles of presentation and cooking and brought these ideas back to Europe where they became incorporated into the cooking style at the time.
The brunoisette is specifically used as a garnish for soups and fillings and as a decoration. The brunoisette is prepared to be presented on a plate due to its smaller size. (The brunoise, on the other hand, is often made to be presented on a platter.)