Brunoise

Brunoise is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 2 mm on each side or less. Common items to be brunoised are leeks and carrots. The brunoise is often used as a garnish in many dishes as the cut is generally small enough that it does not serve much purpose in adding flavor. A common dish which often uses a brunoise as a garnish is a consommé. A brunoise must be very consistent in size and shape, as the brunoise helps to ultimately create a visual effect.

Its name comes an area in France notable for its spring vegetables.