Brunoise Cutting Technique: How to Prep Veggies for Cutting

Brunoise-style cutting is a tiny cube cut from julienne sticks that chefs quarter and dice again, producing cubes that are ⅛ by ⅛ by ⅛ by ⅛ inches. This cutting technique is a small dice similar to the macédoine cut, which produces ¼-inch cubes. A fine brunoise cut is the standard in French cooking and produces small cubes measuring 1/16 by 1/16 by 1/16 by 1/16 inches, like a mince cut.

Vegetables with a harder texture, such as celery, leeks, carrots, onions, turnips, and potatoes, are great for the brunoise cut since they hold their shapes. While you can use a large dice cut for baking and roasting vegetables, the brunoise cut is ideal when adding veggies to sauces, as garnishes on soups and stews, or in a consommé.

Brunoise-style cutting originated outside of Paris in the Brunoy Commune; hence the name “brunoise.” It was first developed as a cooking technique to add color and intrigue to fancy dishes, as the cube shape of this vegetable cut creates an elegant, aromatic garnish.

It is now one of the basic knife cuts used in restaurants worldwide, and home cooks can use it to increase the aroma and flavor of dishes.

The key to a uniform cut is prepping your veggies before you begin the formal cut:

1. 1. Wash: Rinse your vegetables under cool water, scrubbing away any dirt and patting them dry with a paper towel or reusable cloth. It’s important to dry your vegetables fully before cutting, as slippery veggies are harder to manage.
2. 2. Trim: Place your vegetables on a cutting board or flat surface. Using a sharp kitchen knife, trim the ends, tops, and stems of your vegetables. Cut carrots and other long vegetables—such as celery stalks and zucchini—into thirds, as smaller pieces are easier to work with for the brunoise cut.
3. 3. Peel (optional): Peel and discard the skin of certain vegetables to make them easier to cut. Consider peeling carrots, celery, zucchini, and potatoes.

Before cutting your vegetables, sharpen your chef’s knife to ensure an even slice. A sharp knife cuts vegetables smoothly and requires less effort.

1. 1. Create a flat surface. Lay your vegetables on a chopping board or countertop before cutting. For cylindrical vegetables, such as carrots, zucchini, and cucumbers, slice the veggies lengthwise, and then slice the two pieces lengthwise again, similar to a batonnet cut. Cut round vegetables, such as onions and tomatoes, in half down the middle.
2. 2. Cut thin strips. Place the vegetable with the cut-side-down on the cutting board. Hold the vegetable in place with one hand, and use your other hand to slice it into thin, lengthwise pieces, about an ⅛-inch thick. Continue to move the hand holding the vegetable back away from the knife as you cut. After slicing your vegetables lengthwise, you will have the julienne cut. The brunoise style requires an additional step: dicing.
3. 3. Stack and dice. To turn your julienned strips into a brunoise dice, lay a group of your thinly sliced pieces evenly on top of each other, using your knife to align any slices that stick out. Chop the slices into small cubes, half the size of a medium dice, and repeat the process for another group of thin slices. Dicing your vegetable slices in groups will make chopping uniform cubes easier.

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