Lozenge Cut / Losange

Lozenge cut (French: losange) is a diamond-shaped cut used for vegetables and other ingredients, often as a decorative garnish. It is made by cutting the ingredient into thin, even slices or strips, then cutting diagonally to produce repeated diamond shapes. The dimensions depend on the ingredient and intended presentation.

How to make a lozenge cut

1. Trim the ingredient into a stable shape.
2. Cut even slices or strips of the required thickness.
3. Arrange the pieces and cut across them on a diagonal.
4. Keep the angle and spacing consistent to create uniform diamonds.

Common uses

Carrots, turnips and other firm vegetables can be cut into lozenges for soups, garnishes and composed dishes. The shape provides a decorative alternative to dice, julienne or paysanne cuts.

Chef’s tip: Use a sharp knife and keep the pieces uniform so they cook evenly. Save suitable trimmings for stock or another preparation where quality and food-safety standards allow.

Key distinction: A lozenge is a diamond-shaped cut. It differs from a rondelle, which is a round slice, and a paysanne, which is a thin flat piece cut to the shape of the vegetable.