Brunoise

Brunoise is the name for the French style of cutting vegetables. This term is applied to a method for both cutting vegetables into diced pieces and for the actual diced vegetables. Most often braised in butter, Brunoise is used as a garnish for soups, consommé, sauces and stuffing, and also serves as a flavoring for dishes like Osso Bucco. Brunoise constitutes extremely fine and exactly diced food pieces of 2 to 3 mm square.