brunoise

A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne.

Grapefruit sorbet with brunoise of citrus fruits.

Gerard de Luc had been screaming at her in French, something she didn't understand, and Marguerite, who was aiming (or a perfectly uniform brunoise of carrots, put the knife through her second and third fingertips to the tune of fifteen stitches.

A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.

(Brunoise Soup). — A clear gravy soup with finely minced carrots, turnips, leeks, and onions.

To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.