Tourné

Tourné is a classical French knife cut in which a vegetable is shaped into a small, evenly proportioned barrel with seven smooth sides and flat ends. A typical tourné may be around 5 cm long, although the size depends on the ingredient and kitchen standard. The cut demonstrates knife control and creates a uniform shape for cooking and presentation.

How to make a tourné

1. Trim the vegetable into an even block or suitable piece.
2. Use a small curved tourné knife, sometimes called a bird’s-beak knife.
3. Shape the vegetable with controlled cuts to create seven even sides.
4. Keep the ends flat and the overall shape consistent.

Common uses

Potatoes, carrots, turnips and other firm vegetables can be tournéed for classical garnishes. Pommes château are a larger turned potato preparation that is browned and cooked in butter. Turned vegetables may be glazed, boiled or sautéed depending on the dish.

Chef’s tip: Start with evenly sized pieces and use short, controlled strokes. Consistency is more important than speed; collect suitable trimmings for another preparation.

Key distinction: Tourné is a shaped barrel cut with multiple sides. A rondelle is a round slice, while a batonnet is a rectangular stick.