brunoises

Noun

brunoise (countable and uncountable, plural brunoises)

1. 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.2001, Michael Ruhlman, The Soul of a Chef: The Journey Toward Perfection, Penguin, →ISBN
2. 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.1908, Charles Herman Senn, The Menu Book, page 70

See all 3 meanings of brunoise