Paysanne

Paysanne is a classical French vegetable cut in which ingredients are sliced into thin, flat pieces that follow the natural shape of the vegetable. The pieces are often square, triangular, round or half-moon shaped, commonly around 1 cm across and a few millimetres thick, although the exact dimensions vary by kitchen standard.

How to cut paysanne

1. Trim the vegetable and create a stable surface.
2. Cut thin, even slices or slabs.
3. Shape each piece according to the vegetable’s natural form, keeping the thickness consistent.

Common uses

Paysanne vegetables are used in soups, broths, garnishes and preparations such as potage cultivateur. Their thin, flat shape allows them to cook relatively quickly.

Paysanne versus other cuts

A paysanne cut is a thin flat piece. A julienne is a thin stick, a brunoise is a small cube, and a rondelle is a round cross-section slice.

Chef’s tip: Match the size and thickness to the cooking time. Uniform pieces help vegetables cook evenly and create a consistent appearance in the finished dish.