Brunoise

Brunoise is a classical French culinary cut consisting of dicing vegetables into very small regular cubes of one to three millimetres per side. The technique requires knife discipline and consistency that MICHELIN inspectors evaluate as a marker of brigade rigour. Brunoise is used in stock garnishes, stuffings, tartares and service preparations where the visual coherence of the cut contributes to the aesthetic reading of the plate. The word derives from the French brunir, referring to the rapid butter sauté these dice often undergo (Source: Auguste Escoffier, Le Guide culinaire, 1903).