Parisienne

Parisienne is a classical culinary cut in which small balls are scooped from vegetables or fruit using a small round scoop called a cuillère parisienne. The size depends on the scoop used. The term also appears in pommes parisiennes, small potato balls that are browned or cooked in butter.

How to make a Parisienne cut

1. Choose a firm ingredient large enough to produce a clean ball.
2. Use a Parisienne scoop or melon baller of the desired size.
3. Press the scoop into the ingredient and rotate it to release a round ball.
4. Repeat, keeping the size consistent for even cooking and presentation.

Common uses

Parisienne balls can be cut from melon, apple, pear, potato and other firm produce. They are used in fruit salads, garnishes, composed plates and vegetable preparations. Pommes parisiennes are commonly sautéed or browned in butter and finished until tender.

Chef’s tip: Keep the scoop sharp and use a stable ingredient. Collect the trimmings for a suitable purée, stock or staff preparation when quality and food-safety standards allow.

Key distinction: Parisienne is a ball-shaped cut made with a scoop. It is different from a tourné, which is shaped with a knife into a regular barrel-like form.