Brunoise

Brunoise is a culinary term referring to a precise chopping technique where vegetables or other ingredients are cut into small, uniform cubes approximately 1/8 inch (3 mm) in size. This method involves first julienning (cutting into thin strips) and then turning the strips to cut crosswise into tiny cubes. Brunoise is often used for garnishes, salads, or dishes requiring even cooking and a refined presentation. Achieving a perfect brunoise requires careful knife skills to ensure consistency in size and shape, which enhances both the appearance and texture of the dish.