Batonnet

Bâtonnet is a classical French knife cut in the shape of a rectangular stick, commonly about 6 mm × 6 mm × 5–6 cm (approximately ¼ in × ¼ in × 2–2½ in). The cut is used for vegetables and potatoes where uniform cooking and a neat presentation are important.

How to cut a bâtonnet

1. Trim the ingredient into a stable rectangular block.
2. Cut even slabs approximately 6 mm thick.
3. Stack or align the slabs and cut them into sticks of the same width.
4. Trim the ends to the required length.

Uniformity matters: pieces of similar dimensions cook at a similar rate and produce a consistent appearance on the plate.

Uses in the kitchen

Carrots, celery, potatoes and other firm vegetables can be cut bâtonnet for crudités, vegetable garnishes, sautéing or further fabrication. Bâtonnets are also the starting point for a medium dice: cut the sticks crosswise into cubes.

Chef’s tip: Square off the ingredient before cutting. Keep the knife tip and guide hand controlled, and use the trimmings in an appropriate stock or staff preparation where food-safety standards allow.

Key distinction: Bâtonnet is a thicker stick cut than julienne. A medium dice can be produced by cutting bâtonnets into cubes.