Brunoise is a French word usually referring to a mixture of finely diced cubed or shredded vegetables that are used as ingredients to flavor soups and sauces and likewise, it is the cooking technique of chopping vegetables into an extremely fine dice of a couple of milimetres each side
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.
Brunoise is pronounced "broon-wahz
Brunoise refers to small 2mm cubed dice of vegetables, and others. It is a method of cutting of same size.
List of books: Brunoise