Rondelle

Rondelle is a round slice cut across a cylindrical or elongated ingredient, such as a carrot, zucchini, cucumber or sausage. The thickness depends on the recipe and intended cooking method. A rondelle cut on the bias produces an oval rather than a circular slice.

How to cut rondelles

1. Trim the ends and stabilize the ingredient on the cutting board.
2. Hold the knife perpendicular to the ingredient for round slices.
3. Cut evenly to the required thickness.
4. For bias rondelles, angle the knife consistently to create oval slices.

Common uses

Rondelles are used in soups, stews, vegetable garnishes, gratins, sautés and preparations such as ratatouille or tian. Uniform thickness helps the slices cook evenly.

Chef’s tip: Choose the thickness based on the cooking time. Thin rondelles cook quickly and can soften or break apart; thicker slices hold their shape better in roasting and braising.

Key distinction: A rondelle is a round or oval cross-section slice. A paysanne is a thin flat cut shaped to the natural geometry of the vegetable, while a dice is a cube.